•  ••••••••••••••••••[••••••••••••••••••••ft  •••••! 


emper 


-, 

:i  Y 


STOCKTON,  CAL. 

STOCKTON  DAILY  RECORD  PRINT. 
1907. 


PREFACE 


IF  the  heart  of  man  is  reached  through  his  stomach,  as 
some  observer  has  remarked,  then  the  housewife  who 
uses  this  Cook  Book  has  the  great  advantage  of  con- 
tinuing indefinitely,  at  her  pleasure,  the  heart's  best 
devotion  which  her  husband  promised  before  he  was  her 
husband,  and  which  he  pledged  at  the  altar  should  con- 
tinue long  after  the  last  surviving  dollar  was  expended,  to 
show  how  much  more  he  valued  her  than  money,  during 
the  journey  of  the  honeymoon.  With  it  the  diffident 
maiden  need  not  wait  with  enforced  patience  and  anxious 
suspense,  for  the  man  of  her  choice  to  tell  whether  cupid 
has  struck  him  with  one  of  his  shafts  or  not.  All  she  needs 
to  do  is  to  wisely  use  the  directions  prescribed  within  and 
invite  him  to  dine. 

Not  only  will  the  use  of  this  book  make  revelations  of 
the  heart,  but  it  will  have  a  happy  effect  upon  the  brain, 
causing  others  to  think  pleasant  thoughts  and  say  nice 
things,  especially  if  they  are  visitors;  and  as  for  servants, 
why,  it  will  be  just  marvelous  what  wisdom  they  will  have 
in  culinary  arts  after  studying  this  text-book  of  cookery; 
besides,  they  will  be  perfectly  able  to  get  along  without  any 
advice. 

If  health  is  a  great  desideratum,  as  discerning  folk 
agree,  then  this  product  of  philosophy  and  experience  in 
kitchen  chemistry  is  in  a  fair  way  to  be  an  article  in  the 
doctor's  prescriptions.  Hereafter,  at  least,  the  M.  D.  advice 
will  run  something  like  this:  "Keep  the  feet  warm,  the 
head  cool,  the  heart  right,  the  brain  steady  and  eat  the 
food  prepared  according  to  the  recipes  published  in  the 
Cook  Book  of  the  Semper  Fidelis  Circle,  mixing  it  thor- 
oughly by  the  use  of  those  dental  formations  prepared  for 
the  purpose  by  nature  or  the  D.  D.  S." 

In  conclusion:  This  book  is  not  to  fill  a  long  felt  want, 
but  to  keep  the  want  from  being  long  felt. 

May  your  heart  be  glad,  your  brain  sound,  your  health 
perfect  and  may  the  Great  Provider's  blessing  be  ever  upon 
you  and  yours.     May  the  following  lines  of  you  be  true: 
"Some  ha'  meat  but  canna'  eat, 
And  some  could  eat  that  want  it; 
But  we  ha'    meat  and  we  can  eat 
So  let  the  Lord  be  thanket." 


INDEX 


Bread 100-108 

Beverages    173-174 

Cakes 142-172 

Candies    175-179 

Eggs  50-  51 

Fish   22-  34 

Hints  for  the  Housewife 185-186 

Invalid  Foods 180-181 

Luncheon  Dishes 91-  99 

Light  Desserts 131-141 

Meats   Gl-  70 

Medical    182-184 

Miscellaneous   187-190 

Poultry 52-  60 

Pickles  and  Preserves 71-  79 

Puddings 118-130 

Pastry  109-117 

Soups 5-20 

Salads 36-  49 

Vegetables   80-  90 


Use  only  "Sperry's  Best  Family  Flour" 


SOUPS 


While  soup  is  the  one  dish  to  which  all  the  odds 
and  ends  of  the  table,  except  the  sweets,  may  con- 
tribute, it  may  nevertheless  be  made  from  any  of 
the  same  articles  in  their  virgin  state. 

Soup  stock  is  easily  made  and  kept.  Beef  fur- 
nishes a  good  foundation  for  the  same.  It  should 
always  be  put  on  in  cold  water,  using  a  quart  of 
water  to  a  pound  of  meat  and  bone.  Cut  the  meat 
and  crack  the  bone,  and  add  about  1  tablespoon  salt 
to  a  gallon  of  water.  Never  let  soup  boil  rapidly. 
From  4  to  6  hours  is  the  regulation  time  given  by 
the  best  soup  makers. 

As  soon  as  scum  arises,  skim  and  continue  skim- 
ming, so  as  to  have  stock  clear.  Scum  will  rise  bet- 
ter if  a  dash  of  cold  water  is  added  just  as  the  soup 
begins  to  boil.  The  less  palatable  bits  of  meat — as 
the  flank  end  of  beefsteak  and  remnants  of  roasts — 
may  be  boiled  down  and  added  to  the  stock.  Old 
meat  is  better  for  soup  than  young  meat.  Soup 
should  be  boiled  the  day  before  it  is  used,  strained 
while  hot  and  placed  in  a  clean  dish  to  cool,  so  that 
the  fat  may  be  removed  before  using. 

EGG  SOUP. — Mrs.  John  Inglis. 

Brown  squares  of  bread  with  butter  in  the  frying 
pan  or  use  toasted  bread  cut  into  1/2  inch  squares. 
Beat  well  3  eggs;  pour  over  them  1  quart  scalding 
milk,  stirring  all  the  time;  add  the  toast  squares 
and  a  piece  of  butter;  season  to  taste.  Serve  at  once. 

CRAB  SOUP. — Mrs.  A.  H.  Wright. 

Meat  from  1  crab,  1  hard-boiled  egg,  1  quart  hot 
milk.  Melt  piece  of  butter;  add  i/2  tablespoon  flour 
and  stir  smooth;  add  a  little  cold  milk,  then  the 
quart  of  hot  milk,  salt,  a  dash  of  cayenne,  the  crab 
chopped  fine  and  lastly  the  egg  chopped  fine.  Serve 
as  soon  as  hot.  Enough  for  six  persons.  Rolled 
cracker  may  be  substituted  for  the  egg  if  desired. 


Ladies'  Calling  Cards  at  THE  RECORD  OFFICE. 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


SOUPS. 


SOUP  STOCK.     (Fine.) — Oakland  Cooking  School. 

Four  Ibs  meat,  2  Ibs  bone,  1  onion,  y2  cup  carrot, 
1/2  cup  turnip,  1  piece  celery,  6  cloves,  10  pepper 
corns,  1  bay  leaf,  1  sprig  parsley,  2  teaspoons  salt. 
Cut  meat  into  small  pieces,  crack  bones,  and  soak 
in  3  qts  cold  water  1  hour.  Cook  in  same  water  4 
or  5  hours;  then  add  vegetables  finely  chopped,  and 
seasoning;  cook  2  hours  more;  strain.  Then  to  1 
quart  of  stock  add  the  white  and  crushed  shell  of  1 
egg,  beating  until  it  boils  again;  then  strain. 

WHITE  SAUCE  FOB  SOUP  STOCK. — Miss  Gurnee. 

One  quart  milk,  y2  CUP  butter,  1-3  cup  flour,  1/2 
teaspoon  pepper  (red,  preferable),  a  little  sugar 
and  celery  salt,  and  salt  to  taste.  Prepare  and  use 
the  flour  in  this  as  one  would  ordinarily  for  thick- 
ening— putting  butter  and  salt  in  last, 

SCOTCH  BROTH. — Grandma. 

Have  ready  any  plain  soup  stock.  Just  before 
soup  is  needed  for  table,  beat  1  egg  lightly  and  stir 
into  soup  stock.  As  soon  as  the  mixture  boils  it  is 
done.  Serve  at  once. 

BEAN  SOUP. — Mrs.  M.  H.  Orr. 

One  pint  of  white  beans  soaked,  parboiled,  mash- 
ed and  strained.  Add  3  pints  milk,  pepper,  salt, 
a  little  butter,  3  hard-boiled  eggs  chopped  fine, 
and  small  cubes  of  bread  fried  in  salt  pork  fat. 

CLAM  CHOWDER. 

Fry  4  thin  slices  of  salt  pork  a  rich  brown.  Cut 
into  small  pieces.  Place  the  grease  from  pork  in 
bottom  of  stew-pan  with  some  of  the  pieces.  Cover 
with  a  layer  of  thinly  sliced  potato ;  add  a  layer  of 
clams,  then  a  layer  of  crackers  wet  in  milk.  Re- 
peat until  all  are  used.  Season  each  layer  with 
pepper,  salt,  bits  of  the  pork  and  a  little  butter. 
Turn  in  all  the  liquo^  from  the  clams  and  add  a 
small  quantity  or  water.  Cover  tightly  and  cook 
slowly  until  potatoes  are  tender.  Just  before  serv- 
ing add  1  pint  of  milk  or  cream. 


For  Servants,  Use  THE  RECORD'S  Help  Wanted  Page. 


for   the   whole   family 


You  can  buy  for  the  whole  family  at 
Stockton's  Greatest  Store.  A  modern 
convenience  in  keeping"  with  the  policy 
of  this  store.  The  life  of  a  retail  store 
depends  on  its  quality  and  character — 
Hale's  have  stood  the  test. 


Telephone  Main  1346 
Res.  Phone  Main  2106. 


Notary  in  Office 


Parkinson  &  Van  Vranken 

ATTO  R  N  EYS-AT-LAW 


Rooms  6,  8  and  10 
No.  13  S.  Hunter  Street 


STOCK1ON,  CAL. 


NEW  ENGLAND  BAKERY 

W.  L.  WEMMER,  Proprietor 

BREAD,     PIES    AND    CAKES 

FRESH  EVERY  DAY 


348  N.  California  Street  Stockton,  Gal. 

Telephone  881  Main. 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


SOUPS. 


ASPARAGUS  SOUP. 

Boil  1  quart  of  asparagus,  cut  in  inch  lengths, 
in  1  quart  of  water  until  tender,  rub  through  a 
colander  and  return  to  the  water  in  which  it  was 
boiled.  Heat  1  pint  milk ;  stir  into  it  1  tablespoon- 
ful  butter  rubbed  with  1  of  flour,  and  cook  a  few 
moments.  Season  and  pour  into  asparagus.  Let 
it  get  boiling  hot,  and  pour  into  tureen  over  toasted 
bread  cut  into  dice.  Serve  at  once. 

CREAM  OF  CORN  SOUP. — Mrs.  Geo.  W.  Tatterson. 

Twelve  ears  of  tender  corn  scraped.  Boil  the 
cobs  20  minutes  in  1  quart  of  water;  remove  them 
and  put  in  the  corn;  boil  15  minutes,  then  add  2 
quarts  of  rich  milk.  Season  with  salt,  pepper  and 
butter  and,  if  thickening  is  desired,  use  2  table- 
spoons flour.  Boil  the  whole  for  10  minutes  and 
turn  into  a  tureen  in  which  are  the  yolks  of  3  well- 
beaten  eggs. 

CORN  SOUP. — Oakland  Cooking  School. 

One  can  corn,  !/4  cup  butter,  1  pint  water,  !/4  cup 
flour,  1  quart  milk,  1  tablespoon  chopped  onion,  2 
teaspoons  salt,  ^  teaspoon  white  pepper  (yolks  of 
2  eggs,  but  not  necessary).  Chop  corn  before  using, 
and  strain  soup  before  serving. 

VEGETABLE  SOUP. 

Prepare  a  stock  from  3  pounds  of  meat  and  bone 
and  3  quarts  of  water,  according  to  directions  in 
"Soups."  Add  a  carrot,  a  turnip,  an  onion,  a  to- 
mato, a  small  potato,  some  celery  and  parsley,  chop- 
ped fine.  Some  add  also  a  little  rice  or  barley. 
Boil  1/2  hour,  and  serva  If  desired  real  thick,  use 
browned  flour.  A  cup  of  rich  milk  or  cream  poured 
into  tureen  just  before  serving,  is  favored  by  some. 
If  one  does  not  care  to  eat  the  vegetables,  the  soup 
may  be  run  through  a  sieve  when  the  vegetables 
are  done,  and  then  put  on  fire  again  for  a  moment 
to  heat. 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


Established  1878  Incorporated  1902 

SIVE$  EXPRESS  co. 

Trasfer  and  Storage  of  Baggage,  Freight,  Pianos 
and  Household  Goods; 

Trunks  25  Cents  To  and  From  All  Trains 

Stockton  Office — 47  South  Sutter  Street,  Cor.  of  Market  St. 
Telephone  Main  2331. 


RAYMOND  J.  WHEELER 

FANCY— GROCERIES— STAPLE 

Cor.  Center  and  Lafayette. 

Telephone  Main  86,  STOCKTON,  CAL. 

Phone  Main  908 


DR.  GEO  E.  MINAHEN 

DENTIST 

San  Joaquin  Valley  Bank  Building, 

Hours:      9  to  12,  1  to  5  11  North  Hunter  Street 

Sundays  by  Appointment  STOCKTON,  CAL. 

ADAMS    DAIRY 

PURE    MILK    AND    CREAM 

J.    L.    BEECHER,    PROP. 

Tel.  2755  Main,  Waterloo  Road  STOCKTON 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


10  SOUPS. 


CLEAR  BROTH. — Miss  Gurnee. 

Heat  1  tablespoon  butter  in  a  deep  saucepan 
that  can  be  covered ;  sliver  finely  a  moderately  sized 
onion  and  drop  into  the  butter;  stir  until  thor- 
oughly browned ;  then  mix  in  from  iy2  to  2  pounds 
finely  chopped  lean  raw  beef  off  the  round.  Add  1 
quart  cold  water  and  stir  well.  Cover  saucepan 
tightly  and  place  where  it  will  heat  slowly.  As  soon 
as  the  water  boils,  set  where  it  can  simmer  steadily 
and  let  it  cook  3  hours ;  then  strain  and  return  soup 
to  the  kettle;  add  white  and  shell  of  1  egg  well 
beaten  with  y2  cup  cold  water.  Boil  5  minutes  then 
strain  through  flannel  bag  that  has  just  been  wrung 
from  cold  water.  This  may  be  made  the  day  before 
needed  and  heated  to  boiling  point  just  before  serv- 
ing. Do  not  forget  salt. 

TOMATO  SOUP. — Mrs.  E.  B.  Wright. 

One  can  tomatoes,  1  onion,  3  pints  water,  boiled 
1  tablespoon  butter,  y2  teaspoon  salt,  1  teaspoon 
sugar,  1  pint  of  water  or  1  quart  of  soup  stock,  and 
a  little  red  pepper.  Let  tomato  and  water  (or 
stock)  come  to  a  boil;  rub  flour,  butter  and  a  little 
of  the  tomato  together,  and  stir  into  the  boiling 
mixture.  Strain  through  a  sieve  fine  enough  to 
retain  the  seeds.  Butter  slices  of  stale  bread;  cut 
into  small  squares;  place  in  a  tin  pan  butter  side 
up,  and  brown  in  a  quick  oven.  Serve  with  soup. 

TOMATO    SOUP. — Mrs.  Geo.  Conflict. 

One  can  tomatoes,  1  onion,  3  pints  water,  boiled 
%  of  an  hour;  strain  and  add  4  ounces  butter,  2 
ounces  flour,  2  tablespoons  sugar,  1  tablespoon  salt, 
pinch  of  cayenne  pepper.  Rub  the  butter  and  flour 
together  and  add  y2  pint  sweet  milk. 

TOMATO  SOUP. — Oakland  Cooking  School. 

One  can  tomatoes,  1  teaspoon  soda,  y2  cup  but- 
ter, 1-3  cup  flour,  3y2  teaspoons  salt,  y2  teaspoon 
pepper,  little  sugar  and  celery  salt,  and  1  quart 
milk.  Cook  tomatoes  about  y2  hour  and  then  add 


THE   DAILY   RECORD'S  Circulation   IS  the  Largest. 


A.  A.  TAYLOR 

ELECTRIC  /.  PLANING  /.  MILL 

General  Mill  Work  Wood  Turning 

Door  and  Window  Screens  Tanks  Made  to  Order 

TELEPHONE  800  MAIN 

148  E.  Church  Street  Stockton,  Cal. 

ALL  WORK  PROMPTLY  ATTENDED  TO 

STOCKTON  GROCERY  CO. 

DEALER  IN 

Staple   and   Fancy    Groceries 

Physicians'  Building,  No.  344  E.    Market    St.,    Stockton,    Cal. 
TELEPHONE    1561 

LAUXENOL  CATTS 

Importers  and  Dealers  in 

Furniture    and    Carpets 

Office  and  Salesrooms: 

S.  E.  Cor.  Weber  Ave  and  San  Joaquin  Sts. 


A  FINE  LINE  OF  TOILET  ARTICLES 

PERFUMES,   STATIONERY,   ETC. 
PRESCRIPTIONS  A  SPECIALTY. 

THE  PUBLIC  DRUG  CO. 

PHYSICIANS'  BUILDING,  338  E.  MARKET  ST. 

STOCKTON,  CAL. 
G.  H.  DIETZ.  E.  L.  WRIGHT. 

Goods  Delivered  Free.  Phone  Main  1377 


ThTmf  if  °lrue rthest'  Use   only  "Sperry's  Best  Family  Flour" 


12  SOUPS. 


the  soda.  Make  a  white  sauce  of  the  rest  of  the 
ingredients  (see  "White  Sauce  for  Soup  Stock"), 
and  pour  the  tomatoes  slowly  into  the  same,  adding 
seasoning  last.  Strain  before  serving. 

MOCK  BISQUE  SOUP. 

One-half  can  tomatoes,  1  quart  milk,  butter  size 
of  an  egg,  1  teaspoon  cornstarch,  a  little  salt  and 
white  pepper.  Stew  tomatoes  till  soft  enough  to 
strain;  let  milk  come  to  a  boil,  adding  cornstarch 
dissolved  in  a  little  cold  milk,  and  let  it  boil  very 
slowly  (best  in  double  boiler),  about  8  or  10  min- 
utes ;  add  salt  and  pepper,  tomatoes  with  some  soda 
added  to  keep  from  curdling,  and  lastly,  the  butter. 
Serve  with  crackers. 

CELERY   SOUP. 

Wash  and  scrape  a  head  of  celery  well,  cut  into 
small  pieces,  put  into  1  pint  or  more  of  boiling 
water  and  cook  until  very  soft;  chop  a  small  piece 
of  onion,  boil  in  1  quart  milk,  10  minutes  and  add 
all  to  the  celery;  rub  through  sieve,  boil  again; 
thicken  with  a  little  flour  and  season  with  butter, 
salt  and  white  pepper. 

CELERY   SOUP. 

Cut  nice  stalks  celery  fine  and  boil  in  water  sea- 
soned with  salt,  nutmeg  and  sugar  to  taste,  till  ten- 
der; rub  through  sieve;  add  !/2  pint  strong  stock, 
simmer  y2  hour;  then  add  1  pint  cream,  bring  to 
boiling  point  and  serve. 

CHICKEN  SOUP. 

When  the  broth  is  prepared,  season  with  white 
pepper  and  more  salt,  if  needed.  When  ready  to 
serve,  pour  very  gradually  into  a  tureeu  in  which 
are  placed  two  or  three  well  beaten  eggs,  stirring 
all  the  time. 

CHICKEN  SOUP. 

Cut  the  meat  into  small  pieces  and  break  the 
bones.  Put  on  plenty  of  cold  water,  salt  and  let 
slowly  come  to  a  boil.  Boil  very  slowly  for  about  4 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


s= 


D.  B.  MORRILL 

111  East  Main  Street 

Ice  Cream,  Water  Ices  and 

Warranted  Pure  and  Best 

Frozen  Fruits 

OUR    MOTTO  FAMILY  TRADE   A    SPECIALTY 

A  well  pleased  customer  is 

our  best  advertisement  PHONE   2417 

Ask  Your  Grocer  for  the 

Hedges-Buck  Company's  Brands 


Teas,    Coffees    and    Spices 

THEY  ARE  THE  BEST 


TRY  THE  NEW  GROCERS 


DRURY  &  BARTHOLOMEW 
Fine  Teas  and  Coffees 

A  Specialty 

PHONE  MAIN  314 

802  E.  Weber  Ave.,  Cor.  Grant 

MORRIS  BROS. 

THE  LEADING  STATIONERS 

THE  BEST  PLACE  TO  BUY  A 

FOUNTAIN  PEN 


STOCKTON  MODESTO 

20  North  El  Dorado  St.  No.  920  I  Street 

Phone  Main  444  Phone  51  Black 


Know  the  Luxury        TT^p  nnlv  "Knprrv's  Rp<?t  FflTnilv  " 
of  the  Best  Flour  L>D1^       ^P^-11^  H  111J- 


14  SOUPS. 


hours.  Strain  and  set  aside  to  cool;  then  skim. 
Cook  about  3  tablespoons  rice  and  a  tablespoon 
minced  parsley  in  a  little  water;  when  partly  cooked 
add  to  the  hot  stock,  season  with  white  pepper,  more 
salt  if  needed,  and  a  little  celery  salt  and  cook  until 
done.  An  old  chicken  is  always  best  for  soup.  The 
neck,  the  feet  skinned  and  cracked,  and  giblets 
should  always  be  added. 

OYSTER   SOUP. 

Place  the  oyster  liquor  on  stove,  adding  a  little 
water.  At  same  time  put  on  in  another  dish  twice 
the  amount  of  milk.  Let  both  come  to  a  boil.  Place 
the  oysters  into  the  liquor  and  let  boil  up  once;  re- 
move, and  add  the  scalding  milk.  Season  with 
cream,  butter,  a  little  celery  salt,  if  liked,  white 
pepper  and  salt.  Serve  with  crisp  crackers.  Some 
place  a  small  amount  of  finely-rolled  cracker 
crumbs  in  the  plates  and  then  pour  on  the  soup. 

NOODLE    SOUP. 

To  1  egg  add  as  much  sifted  flour  as  it  will  ab- 
sorb with  a  little  salt  and  2  teaspoons  of  cold  water; 
work  in  the  flour  with  the  fingers  10  or  15  minutes, 
mixing  it  as  stiff  as  possible.  Roll  to  a  very  thin 
sheet;  dust  lightly  with  flour,  roll  like  jelly  roll 
and  leave  a  few  minutes;  then  slice  from  the  ends 
with  a  sharp  knife,  shake  out  the  strips  loosely,  let 
dry  an  hour  or  two  and  then  drop  into  hot  beef  or 
any  other  kind  of  soup  and  cook  about  15  or  20 
minutes. 

POTATO    SOUP. 

Three  potatoes,  2  cups  milk,  y2  cup  cream  or 
milk,  yolks  of  2  eggs,  1  teaspoon  salt,  a  dash  of  pep- 
per and  celery  salt.  Cook  potatoes  untl  very  soft; 
drain  and  mash ;  add  beaten  yolks,  milk  and  season- 
ing. Cook  in  double  boiler  till  it  thickens,  stirring 
all  the  time.  Serve  immediately.  The  eggs  may 
be  omitted  by  using  2y2  tablespoons  flour  and  2y2 
tablespoons  butter  instead. 

This  Cook  Book  Was  Printed  by  THE  RECORD. 


WILKES  6c  PEARSON 

GROCERS 

You  would  have  better  luck  with  these  receipts  if  you 

use  our 

w.  ca  p.  BAKING  POWDER 

PURE,  SURE  AND  CHEAP 

HEADQUARTERS   FOR 

FINE  TEAS  AND  COFFEES 

17  and  19  North  El  Dorado  St.  Phone  1139 

THE  RUHL-GOODELL  CO. 

Hardware,    Plumbing 
and  Kitchen  Utensils 

315-317-319  East  Weber  Avenue,  Stockton,  Cal. 

A.  MOBATH  F.  W.  GEBLACH 

Serlach    <5c   JTforath 

ffioots,  £Aoe$j  jCeather  and 


409-411  East  Main  Street. 
Telephone  Main  2391.  STOCKTON,  CAL. 

We  sell  every  Restaurant  their 
Crockery,  Glassware,  Cutlery  and 
Household  Goods.  Why  Not  You? 

2/ost~*Dohrmann  Co. 

China    Jffall 

The  Largest  Store  in  Stockton 


ifa 


"Sperry's  Best  Family  Flour."     Pure,  Sweet,  Clear. 


16  SOUPS. 


PUREE  OF  POTATOES. — Mrs.  W.  H.  Woodbridge. 

Boil  and  mash  in  2  quarts  of  water,  4  large  pota- 
toes, 1  small  onion,  2  stalks  celery  and  sprig  of 
parsley.  When  done  pass  through  a  sieve.  Return 
to  fire,  season  with  salt,  pepper  and  2  tablespoons 
butter  rubbed  into  1  dessert  spoon  of  flour.  Boil  all 
together  once  and  turn  into  tureen  over  1  cup  of 
whipped  cream. 

CREAM  OF  POTATO  SOUP. — Mrs.   Geo.  Tatterson. 

Boil  1/2  dozen  medium-sized  potatoes;  mash  thor- 
oughly; mix  with  a  quart  of  stock  and  season  with 
salt  and  pepper.  Boil  for  5  minutes;  remove  scum 
and  then  add  tumblerful  of  rich  milk  and  serve  as 
soon  as  soup  has  again  come  to  a  boil.  Must  be 
perfectly  smooth. 

POTATO  SOUP. 

Pare  and  cut  potatoes  into  cubes;  boil  until  ten- 
der; add  a  quart  of  milk  and  some  salt.  Mix  1  egg 
with  as  much  flour  as  it  will  absorb;  beat  until  it 
becomes  like  crumbs,  then  add  to  the  soup.  Just 
before  serving  put  in  some  butter  or  cream. 

BEEF  SOUP  WITH  OKRA. — Mrs.  A.  H.  Wright. 

Cut  a  round  steak  into  small  pieces  and  fry  very 
brown  in  3  tablespoons  butter  to  which  1  sliced 
onion  has  been  added.  Place  in  a  soup  kettle  with 
4  quarts  of  cold  water  and  boil  slowly  for  1  hour, 
adding  salt,  pepper  and  1  pint  of  sliced  okra.  Sim- 
mer 3!/2  hours. 

BEEF  TEA. 

Take  beef  and  cut  into  small  pieces  about  1 
inch  square.  Add  salt  and  let  stand  about  y2  hour; 
then  add  1  pint  of  cold  water  to  1  pound  of  meat, 
and  let  stand  about  4  hours.  This  draws  out  all  the 
juice.  Put  on  back  of  stove  and  let  it  heat  very 
slowly.  Simmer  about  %  hour.  Strain  and  serve. 
In  serving  one  may  add  an  egg  well  beaten  to  a 
cup  of  the  tea,  stirring  it  in  gradually  so  as  not  to 
curdle,  and  then  add  a  little  nutmeg. 

THE.  RECORD  Is  the  Paper  for  Your  Children. 


B= 


A  Good  Recipe  Requires  Good  Utensils. 
Buy  Them  at 

JAMES  T.  MILLS 

FIRST-CLASS 

STOVES  AND  RANGES,  TINWARE,  ENAM- 
ELED WARE,  ETC.  ETC. 

32  East  Main  Street         Phone  Main  2367          STOCKTON. 
CHAS.  MOREING  O.  D.  CARSON 

CARSON  &  MOREING 

Dealers  in 

GROCERIES  3EEPROVISIONS 

Telephone  Main  72. 

N.  W.   Cor.  San  Joaquin  and  Channel   Sts.,  Stockton,  Cal. 
V 

SUflOLi  STABLiES 

224  E.  Market  St. 
W.  S.  KELLY,  Proprietor 

Lih/ei*y,  peed  and  Boarding 

Gentle  Horses  for  Ladies  Driving. 

Special  Attention  Given  to  Transient  and  Boarding. 
Phone  3151  Main 

Merchants  (Like  the   World)    are    getting 

better. 
Aint  you  glad  we  do  not  do  as  Moses  did 

in  31st  Numbers. 

HORNBEAK'S 


Use  only  "Sperrys  Best  Family." 


18  SOUPS. 


CREAM  OF  CARROT  SOUP. 

Grate  3  good-sized  carrots,  cover  with  a  pint  of 
water.  Add  a  slice  of  onion  and  a  bay  leaf,  cover 
and  simmer  gently  for  30  minutes.  Remove  the 
onion  and  bay  leaf  and  add  a  quart  of  milk. 
Moisten  a  tablespoon  of  cornstarch  in  a  little  cold 
milk;  add  to  the  soup  and  stir  until  thick.  Add  a 
rounding  teaspoon  of  salt,  a  saltspoon  of  white 
pepper  and  just  at  serving  time  stir  into  the  mix- 
ture 2  tablespoons  of  butter.  Serve  this  soup  just 
as  soon  as  it  is  made. 

PEA  SOUP. — Miss  Gurnee. 

One  and  one-third  cups  strained  peas;  4  table- 
spoons flour;  2  tablespoons  butter;  2  cups  milk. 
Salt,  pepper  and  celery  salt  to  taste. 

SPLIT  PEA  SOUP. — Oakland  Cooking  School. 

One  cup  split  peas,  3y2  quarts  water,  2  table- 
spoons chopped  onion,  ys  teaspoon  pepper,  3  table- 
spoons butter,  3  tablespoons  flour,  iy2  teaspoons 
salt,  1  pint  milk.  Wash  peas  and  soak  over  night 
in  1  quart  cold  water — drain  and  rinse  thoroughly ; 
add  2  cups  cold  water  and  the  onion,  and  cook 
slowly  until  soft ;  then  rub  through  strainer.  Make 
white  sauce  of  the  milk,  butter,  flour,  salt  and  pep- 
per. ( See  White  Sauce  under  Soup  Stock. )  Add 
this  liquid  to  it  and  cook  till  a  proper  consistency. 
Cooking  a  ham  bone  or  a  piece  of  ham  with  soup 
improves  flavor  of  it. 

LETTUCE  PUREE. — Oakland  Cooking  School. 

One  pint  milk,  2  heads  lettuce,  salt,  pepper  to 
taste,  3  tablespoons  butter.  Wash  lettuce  and  cook 
u»til  soft  in  just  enough  water  to  keep  from  burn- 
ing— say  about  20  minutes — chop  fine,  and  press 
through  sieve.  Then  make  wThite  sauce  of  remain- 
der of  ingredients  (See  White  Sauce  for  Soup 
Stock),  add  lettuce  and  about  %  teaspoon  celery 
salt  and  serve. 


Everyone  Is  Beading  THE  RECORD— Why? 


m 

AGENCY  TELEPHONE   MAIN  99 

The  Union  Ice  Company 

Standard  Portland  Cement 

Carnegie  Fire  Brick,  Fire  Clay  and  Brick  Dust 

Yolland  &  Company 


—  INCORPORATED 


Wood,  Coal  Coke  and  Lime 

WHOLESALE  RETAIL 

Cor.  El  Dorado  and  Channel  Sts. 
DOBS  THIS  INTEREST  YOU? 

The  Acme  Dairy  Co. 

Produces  all  its  milk  and  cream. 

The  only  dairy  in  Stockton  delivering  milk  in  bottles. 
We  give  especial  attention  to  the  production  of  milk  for 
Infants  and  Invalids. 

Your  patronage  solicited. 

We  invite  you  to  inspect  our  dairy. 

Ring  up  Suburban  271. 

P.  Centemeri  &  Co.'s  Kid  Gloves 

ARE   THE    BEST 
McCALL'S  PATTERNS  ARE  RELIABLE 

Price   10  and   15  Cents 

SMITH  &  LANG,  Agents 

DRY  GOODS  AND  HOUSE  FURNISHINGS 

124,   126,    128  E.  Main  Street.  Telephone   1425 

F,  W.  DIETRICH  PHONE   MAIN   209  J,  L.  TAYLOR 

Stockton  Coffee  Co. 

TAYLOR  &  DIETRICH,  Proprietors 

Teas,  Coffees,  Spices,  Etc.,  Etc. 

340  E.   MARKET  STREET 
Alliance  Building  STOCKTON,  CAL. 

88 


Know  the  Luxury  TTC;P  rmlv  "Snprrv'<5 

of  the  Best  Fiour.  se  omJ    »perry  s 


SOUPS. 


MACARONI    SOUP. 

Into  a  quart  of  boiling  water  put  a  good  handful 
of  macaroni  broken  into  inch  pieces;  let  boil  one 
hour  slowly;  then  add  2  cups  of  strained  tomatoes 
(cooked),  and  just  before  serving  add  y2  cup  of 
cream. 


Musical,  Literary  Programs  Printed  by  THE  RECORD. 


ffi= 


IflCKINBOTHAM  BROTHERS 

Importers  of 

Wagon  and  Carriage  Material 

and  Hardwood  Lumber 

Wheels,^  Axles,  Springs," 

•,••;  Bolts,  Steel  Tire,  Buggy  Bodies, 

^     Tops,  -'Cushions,  f<Backs, ^Dashes. 
Carriage  Hardwood, !|Etc.,*j|Etc. 

533-543    E.    Market    Street 

STOCKTON,  CAL. 
ASK  YOUR  GROCER  FOR 

Woodford  Canned  Corn 

SWEET,  TENDER,  DELICIOUS 


USE 

BLUE  BRAND 

HOBBS-PARSON  CO. 

BURBANK  POTATOES 


HOBBS-PARSONS  CO. 

WHOLESALE    FRUIT 
AND    PRODUCE.    .    .  . 

STOCKTON  FRESNO 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


FISH 


BOILED  FISH. 

A  fish  kettle  is  the  proper  dish  in  which  to  boil 
fish.  When  this  is  not  at  hand,  wrap  and  pin  in  a 
cloth  (some  flour  it),  lay  on  a  plate  or  sieve  and 
place  in  a  kettle.  When  done  the  fish  may  be  lifted 
out  gently  by  the  cloth  and  thus  removed  to  the 
platter.  Some  simply  spread  a  napkin  on  the  plate 
under  the  fish,  leaving  the  four  corners  outside  the 
kettle  with  which  to  lift  it  out.  All  large  fish  (ex- 
cept salmon,  which  is  put  on  in  hot  water  to  pre- 
serve its  color)  should  be  put  on  in  cold  water. 
Fish  should  never  be  allowed  to  boil  hard,  but  the 
water  should  be  brought  to  the  boiling  point  as 
quickly  as  possible,  when  all  scum  must  be  taken 
off,  and  the  fish  kept  simmering  until  done.  Allow 
five  or  ten  minutes  to  the  pound,  according  to  thick- 
ness, and  test  by  passing  a  knife  along  a  bone,  and 
if  done  the  fish  will  separate  easily.  Remove  as 
soon  as  done,  or  it  will  become  woolly.  Salmon 
and  all  dark-fleshed  fish  require  longer  boiling  than 
white-fleshed  fish.  A  little  vinegar  and  salt  added 
to  the  water  in  which  fish  is  boiled,  seasons  the  fish, 
and  prevents  the  nutriment  from  being  drawn  out. 
Some  consider  steamed  fish  superior  to  boiled.  Gar- 
nishes for  fish  are  parsley,  sliced  lemons  and 
sliced  eggs. 

FISH  WITH  SAUCE. — Mrs.  H.  Goodfriend. 

Tie  some  cloves,  allspice,  and  shelled  almonds 
in  a  cloth  and  boil  with  sliced  celery,  onion  and 
carrot.  When  the  almonds  are  tender,  lay  in  the 
fish  and  let  it  simmer,  at  the  same  time  adding  a 
piece  of  butter  and  the  juice  of  1  lemon.  When 
done,  remove  the  fish.  Stir  the  sauce  left  from  the 
fish,  very  slowly  into  the  well-beaten  yolks  of  2 
eggs.  Place  it  on  the  fire  and  shake  so  as  not  to 
curdle. 


For  Servants,  Use  THE  RECORD'S  Help  Wranted  Page. 


J*.    f.    Coh«n,    SPresMent  ff*Aon*  /3S8 

f.    J.     CoAan,    Ttyanayor 


Sterlinff  Cloak  and 


Sarments  for  jCadies 
and  Children 


"Uailor    Suits,     jackets.      Sbiris,      Cloaks,     Waists, 
and  JTfillinory 


132  to  J36  €ast  Ttyain  JV.,    Stockton 

This  space  is  reserved  for 

AUSTIN  BROTHERS 

They  have  the  Largest 
Assortment  of     :      :     : 

Hardware  and  Cutlery 

CALL  AND  SEE   THEM 

Main  and  American  Sts.,  Stockton 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


24  FISH. 


FRIED    FISH. 

To  fry  fish  the  fire  must  be  hot  enough  to  bring 
the  fat  to  such  a  degree  of  heat  as  to  sear  the  sur- 
face and  retain  the  juices.  As  soon  as  the  fish  is 
browned,  it  may  be  set  where  it  will  cook  slowly 
until  done. 

FISH    SAUCE. 

Make  drawn  butter;  add  to  it  a  little  finely- 
minced  parsley  and  the  juice  of  a  lemon. 

DEVILED  CRAB. — Mrs.  J.  O.  Derr. 

One-third  crab,  two-thirds  crumbled  bread  or 
cracker,  juice  of  2  lemons,  butter  size  of  an  egg,  2-3 
cup  thin  cream  or  milk,  y2  small  onion,  y2  thumb 
nail  red  pepper,  black  pepper  and  salt  to  taste. 
Clean  the  crab  shell  thoroughly  and  fill  with  the 
mixture.  Slice  I  lemon  over  the  top  and  bake  26 
minutes.  Two  well-beaten  eggs  may  be  added  to 
this  recipe;  the  onion  can  be  left  out  and  a  dash  of 
Worcestershire  sauce  may  be  added  if  one  desires  a 
different  flavoring. 

DEVILED   CRAB. — Mrs.    C.   W.   Norton. 

Rub  1/2  tablespoon  of  butter  and  1  tablespoon  of 
flour  together  in  a  small  pan  on  the  stove;  add  l/2 
pint  cream.  Stir  until  it  has  boiled  about  2  min- 
utes; add  the  meat  from  2  god  sized  crabs,  picked 
fine,  the  yolks  of  4  hard-boiled  eggs  mashed  fine, 
1  tablespoon  chopped  parsley,  salt  and  cayenne  to 
taste.  Put  this  mixture  in  shells ;  brush  over  with 
beaten  egg  and  sprinkle  with  fine  bread  crumbs. 
Put  in  a  quick  oven  to  brown. 

CLAM  CHOWDER.— Mrs.  F.  Viebrock. 

Let  1  cup  clams  and  1  cup  hot  water  come  to  a 
boil.  Place  in  skillet  3  slices  fat  salt  pork  or  bacon 
and  1  large  onion  and  fry  brown.  Add  to  clams; 
cook  15  minutes,  then  add  1  quart  milk.  When  this 
boils  add  1  cup  cracker  crumbs,  and  3  small  cooked 
potatoes,  cubed.  When  ready  to  serve,  salt  to  taste. 
Do  not  salt  sooner  or  it  will  curdle. 


B 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


JVLet*ehant    Tailot* 

224  East  Main  Street       STOCKTON,  CALIFORNIA 


Imported  and  Novelty  Suitings  My  Specialty 


For  up-to-date 
SHOES  at 
Moderate  Prices 

Go  to 

DUNNE'S 

330-332  E.  MAIN  ST., 

Stockton,  Cal. 
Telephone  2304. 


LEWIS  CO.  JOHNSON 
Men's  Outfitters 


THE   WARDROBE 
12O     E.    Main  Street,    Stockton,    Cal. 

We  have  our  own  Orchard,  and  make 
a  beautiful,  pure  and  sweet     :      :      : 


OLIVE  OIL 


Try  it  the  next  time  in  your  cooking  and 
on  your  table.  It  costs  no  more,  and 
is  richer,  nicer  and  better  in  every  way. 

Your  grocer  has  it,  or  at 

H.  H.  MOORE   &  SONS 


Cor.  Sutter  St.  and  Miner  Ave. 


ft* 


STOCKTON,  CAL. 


-ffi 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


26  FISH. 


BISQUE  OF  CRAB. 

Boil  1  onion  and  ^  chili  pepper  in  1  cup  water 
for  20  minutes.  Take  out  onion  and  pepper  and 
add  shredded  meat  of  1  crab  and  1  pint  milk. 
Thicken  with  scant  tablespoon  flour,  moisten  with 
milk,  and  season  with  salt  and  a  small  piece  of 
butter.  Serve  hot. 

TO  BAKE  FISH  WHOLE. 

After  the  fish  has  been  properly  cleaned  and 
rinsed,  wipe  dry  with  a  cloth  and  rub  well  inside 
with  salt  and  white  pepper.  When  large  enough, 
stuff  the  fish  with  a  bread  dressing,  seasoned  to 
taste.  Sew  it  or  wind  with  a  cord  to  keep  it  in  form, 
and  dredge  well  with  salt,  pepper  and  flour.  The 
fish  should  be  placed  on  a  trivet,  or  on  a  large  tin 
plate  and  set  into  the  baking  pan.  This  keeps  it 
from  burning,  and  it  can  be  more  easily  dished 
in  perfect  form.  Plenty  of  butter  or  oil  should  be 
used  to  prevent  becoming  dry  and  the  fish  should 
be  frequently  basted.  After  basting,  dredge  each 
time  with  a  little  salt,  pepper,  and  flour.  About 
15  minutes  to  the  pound,  should  bake  fish.  Serve 
on  hot  platter  garnished  with  parsley.  Make  gravy 
of  drippings  in  the  pan  or  use  egg  sauce. 

CREAMED  CODFISH. 

Cut  the  fish  into  small  pieces  and  freshen  in  cold 
water  for  several  hours,  or  over  night.  When  ready 
to  cook  place  in  fresh  cold  water  and  set  on  stove. 
Let  come  to  a  boil,  very  slowly;  boil  only  2  or  3 
minutes;  pour  off  water;  then  cover  with  plenty 
of  fresh  milk  and  let  slowly  come  to  a  boil  again, 
then  thicken  with  a  little  cornstarch  or  flour  and 
let  boil  a  few  minutes,  slowly. 

When  done  stir  in  a  piece  of  butter  or  some 
cream,  and  some  white  pepper;  let  boil  up  once, 
then  set  on  back  of  stove  and  add  gradually  a  well- 
beaten  egg,  stirring  all  the  time.  Serve  at  once. 


THE   DAILY   RECORD'S  Circulation  IS  the  Largest 


C.  A.  JOSSA 

Fine  Stationery 

BIBLES  FOUNTAIN  PENS 

CARDS   AND   INVITATIONS   ENGRAVED 

LATEST  BOOKS 
327  East  Main  Street  STOCKTON,  CAL. 

SHOES 

for   everybody  and   for  all  occasions. 

HUDSON  CgL  RING 

440  E.  Main  St.,  STOCKTON,  CAL. 

Coal,  Wood,  Hay,  Grain,  Mill  Feed 

For  courteous  treatment,  honest  dealing 
and  prompt  delivery  call  on     :     :      :      : 

ROWE  &  McMAHON 

640  East  Weber  Avenue,  STOCKTON,  CAL. 

Telephone  136   Main. 

We  Rent  You  a  Phonograph 

.00 


Victor   Talking  Machines 
Edison  Phonographs 

SHclleil  $  go. 


Phone  735.  33  E.  Main  Street. 


TrhThistif°Truferthest'  Use   onlJ  "Sperry's  Best  Family  Flour" 
B 


28  FISH. 


EGG   SAUCE. 

Thicken  milk  with  flour  and  season  with  cayenne, 
butter  and  salt.  Let  boil  sufficiently,  and  just  be- 
fore serving,  add  finely-chopped  hard-boiled  eggs, 
and  a  little  parsley  cut  very  fine. 

TARTARE  SAUCE. — Mrs.  John  Craig. 

Boil  1  teaspoon  of  finely  chopped  onion  in  14  cup 
vinegar,  2  or  3  minutes;  add  1/2  tablespoon  butter, 
yolks  of  4  eggs  beaten  and  added  very  gradually. 
When  it  thickens,  take  from  the  stove  and  add  1 
teaspoon  salt,  pinch  of  cayenne  pepper  and  % 
tablespoon  chopped  cucumber  pickle.  Serve  hot 
with  fish. 

OYSTER    COCKTAIL. 

Put  in  a  tumbler  6  small  oysters,  2  drops  tobasco 
sauce,  1  tablespoon  lemon  juice,  I  teaspoon  onion 
juice,  I  saltepoon  salt,  4  tablespoons  tomato  catsup. 
Place  in  a  bowl  of  cracked  ice.  Should  be  made 
a  half  hour  before  serving. 

CODFISH  CHOWDER. — Mrs.  F.  W.  Wurster. 

Fry  a  good  sized  piece  of  fat  salt  pork;  add  1^2 
cups  codfish,  which  has  been  soaked  in  cold  water 
for  about  3  hours,  2  large  potatoes,  peeled  and 
sliced  thin,  1  large  onion  peeled  and  sliced,  y2  ^ea* 
spoon  pepper,  1  pint  mlk,  and  6  crackers.  Cook 
until  tender. 

CODFISH  BALLS. 

Put  1  cup  of  codfish  in  cold  water  and  let  it  sim- 
mer on  stove  till  tender,  then  chop  or  mash  fine; 
add  2  cups  of  hot  well-seasoned  mashed  potatoes, 
with  1  or  2  well-beaten  eggs,  a  little  butter  and 
milk.  Shape  into  balls  and  fry  quickly. 

CODFISH  A  LA  CREME. 

One  pound  codfish,  2  ounces  butter,  2  ounces 
flour,  1  ounce  grated  cheese,  */>  pint  milk  and  1  gill 
cream.  Boil  fish  20  minutes;  remove  skin  and 
bones  and  break  in  rough  pieces.  Melt  butter, 
add  flour;  heat  milk  and  when  it  boils,  add  butter, 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


:THE: 


Holt  Manufacturing  Company 

( INCORPORATED ) 

Telephone,  Private  Exchange  1. 

Both  Western  Union  and  Pacific  Postal  Telegraph 

Wires  in  Our  Office 

DEALERS  IN 

Carriage  and  Wagon  Material 
Iron,  Steel  and  Coal 
Link  Belting  and  Wrought  Chain 
Leather  Belting 
Hardwood  Lumber 
Blacksmith's  Supplies 
Jackson  Feeder  Chain 

MANUFACTURERS    OF 

Holt  Bros.  Combined  Harvester 
Holt  Bros.  Traction  Engines 
Original  Stockton  Wheels 
Sarven  Patent  and    Plain    Wood 

Hubs 

Bodies  and  Gears 
Harvester  and  Header  Drapers 
Stockton  Improved  Scrapers 

STOCKTON        :        :        CALIFORNIA 

a 


BeestLF?oUurry       Use  only  "Spciry's  Best  Family." 

m  • 


30  FISH. 


flour,  cream  and  a  little  pepper.  Place  the  fish  in 
this  sauce  and  boil  2  minutes;  then  put  in  a  dish, 
sprinkle  cheese  over  it  and  brown  quickly. 

FRIED   SALT  MACKEREL. 

Select  as  many  as  required;  wash  well  and  soak 
all  day  in  cold  water,  changing  the  water  every  few 
hours.  In  the  morning  drain  off  the  water,  wipe 
them  dry,  roll  in  flour,  and  fry  them  in  butter. 
Serve  with  melted  butter,  poured  over  them,  and 
garnished  with  parsley. 

FREED  SMELTS. 

Clean  the  fish,  leaving  the  heads  on.  Wash,  and 
dry  them;  salt  and  pepper  to  taste  and  roll  in  flour. 
Fry  a  piece  of  fat  salt  pork  in  the  fryingpan;  take 
it  out;  add  to  the  fat  thus  left,  a  piece  of  butter; 
when  hot,  lay  in  the  fish  and  fry  a  delicate  brown. 
Lay  them  on  a  hot  platter,  garnish  and  send  to 
table  at  once. 

LOBSTER  A  LA  NEWBERG. — Mrs.  Truscott. 

Place  in  a  deep  saucepan  2  pounds  boiled  lobster, 
cut  in  medium  sized  pieces,  y2  pint  grape  juice,  a 
good  sized  piece  of  butter,  and  season  with  salt, 
nutmeg  and  a  dust  of  red  pepper.  Cover  closely  and 
cook  for  6  or  7  minutes.  Beat  together,  in  a  bowl, 
1  pint  of  sweet  cream  and  the  yolks  of  2  eggs.  Add 
this  to  the  lobster  and  serve  very  hot. 

FISH  A  LA  DELMONICO. — Mrs.  Chas.  Grunsky. 

Three  cups  cooked  white  fish,  4  tablespoons  of 
butter,  4  tablespoons  flour,  y2  teaspoon  salt,  pepper 
and  lemon  juice,  sprig  of  parsley,  slice  of  onion,  2 
cups  milk,  yolks  of  2  eggs,  1  cup  of  buttered  cracker 
or  bread  crumbs.  Scald  the  milk  with  the  onion 
and  parsley  added.  Melt  the  butter ;  add  flour,  pep- 
per and  salt.  Strain  the  milk  and  add  gradually. 
Let  boil  until  smooth,  stirring  continually.  Beat 
yolks  of  eggs,  and  add.  Place  layer  of  fish  in  a 
buttered  dish  or  into  individual  moulds;  sprinkle 


This  Cook  Book  Was  Printed  by  THE  RECORD. 


ICE  CREAM       WATER  ICES        SODA 
HIGH-GRADE  CANDIES 


434  E.  Main  Street,  Stockton,  Cal. 


Telephone  2181 


BURNHAM    &   CO. 

Proprietors  of 

NAUMKEAG    BAKERY 

FINE    BREAD,    PIES    AND    CAKES 

PARTIES   SUPPLIED. 

Boston    Baked   Beans    and    Brown    Bread   Every    Saturday 
Afternoon. 

Corner   Miner   Avenue   and   Sutter   Street.,   Stockton,   Cal. 


109  South  San  Joaquin  Street 


Ten  Cents 
a  Copy 

Why  Pay  More? 

J.  0.  Yardlcy's 
Music  Store 

PIANO  TUNING  A  SPECIALTY 


TELEPHONE  MAIN  935 

THE 

GEO.  S.   BLAKE,   PROP. 

LIVERY,  FEED  AND  SALE  STABLE 
540    E.   WEBER   AVENUE 


"Sperry's  Best  Family  Flour."     Pure,  Sweet,  Clear. 

"  ' 


32  FISH. 


with  a  few  drops  of  lemon  juice;  cover  with  sauce; 
then  put  in  another  layer  of  fish,  another  of  sauce; 
and  so  on,  finishing  with  sauce.  Sprinkle  top. 
with  buttered  crumbs  and  bake  y2  hour  in  moderate 
oven. 

HALIBUT   SAVOY. — Mrs.   T.  N.   Sundy. 

Make  a  sauce  of  1  teaspoon  each  of  butter  and 
flour  and  1  cup  hot  milk  in  which  dissolve  a  small 
pinch  of  soda.  Cook  until  smooth;  add  y2  cup 
strained  tomato  juice,  y2  teaspoon  onion  juice,  salt- 
spoon  of  salt,  a  dust  of  cayenne.  Stir  in  last  iy2 
cups  flaked,  cooked  fish.  Toss  and  stir  until  fish  is 
heated  through.  Serve  on  crisp  buttered  toast. 

BAKED    MACKEREL. 

After  the  fish  has  been  freshened,  place  in  a 
kettle  of  boiling  watei* ;  let  it  boil  15  or  20  minutes, 
then  remove  with  a  skimmer.  Remove  the  head 
and  skin ;  lay  it  in  a  baking  tin  and  sprinkle  with 
pepper,  then  pour  over  it  a  cup  of  sweet  cream; 
set  it  in  the  oven  and  bake  ten  minutes;  then  serve. 

CREOLE  CRAB. — Mrs.  E.  F.  Henderson. 

The  meat  of  1  good  sized  crab  picked  in  small 
pieces ;  put  in  kettle  1  large  tableshpoon  of  half  lard 
and  half  butter;  add  to  this  a  clove  of  garlc  (or 
small  piece  of  onion,  if  preferred)  and  cook  until 
slightly  brown.  Pour  into  this  I  quart  of  tomato; 
season  well  with  salt  and  red  pepper,  and  cook  for 
20  minutes ;  add  the  crab ;  allow  it  to  get  thoroughly 
heated  and  serve  immediately,  with  the  top  gar- 
nished with  small  pieces  of  green  pepper. 

FRIED   OYSTERS. 

Dip  in  beaten  egg,  then  in  rolled  cracker,  season 
with  salt  and  pepper;  fry  1  minute  in  deep  fat,  or 
in  a  little  hot  butter,  browning  them  nicely  on  both 
sides.  Serve  with  small  slices  of  lemon  and  garnish 
with  parsley. 

THE  RECORD  Is  the  Paper  for  Your  Children. 


Abe  Lincoln  would  say: 

We  have  endless  varieties  of  BLANKETS 

part  of  the  time 
We  have  slightly  damaged    Blankets    most 

of  the  time 
We  sell  them  all  cheaper  than  you  can  buy 

them  elsewhere  all  of  the  time 

RETAIL    DEPARTMENT 

STOCKTON  WOOLEN  MILL  CO. 

Telephone  2069. 
PHONE  MAIN  647  W.  E.  KENT,  MANAGER 

Peerless  Cash  Store 

AMADOR  MILLING  CO.,  IONE 

PROPRIETORS 

Groceries,  Provisions,  Flour,  Grain  and   Feed 

PEERLESS    FLOUR    A    SPECIALTY 

312    E.     MARKET    STREET  STOCKTON,    CAL. 

E.  CORMENY 


DEALER    IN 


Groceries  and  Provisions 

FRUITS,  NUTS  AND  CANDIES 

COLD    DRINKS    IN    SEASON 

Cor.  Main  and  Stanislaus  Streets,  Stockton,  Cal. 

PHONE    1720    MAIN 


only  "Sperry's  Best  Family." 

5 


34  FISH. 


E8CALLOPED  OYSTERS. 

Put  a  layer  of  cracker  crumbs  in  a  buttered  dish, 
then  a  layer  of  oysters,  butter  size  of  egg,  y2  pint 
milk,  2  eggs;  stir  the  eggs  into  milk,  and  pour  the 
liquor  on  last  of  all.  Bake  about  20  minutes. 

CREAMED   OYSTERS. 

Scald  2  dozen  oysters  and  drain.  To  the  liquor, 
add  1  pint  cream;  thicken  with  2  tablespoons  flour, 
creamed  with  2  tablespoons  butter.  Season  with 
pepper  and  salt.  Lastly,  add  oysters. 

MOCK  OYSTERS. — Mrs.  Geo.  Condict. 

One  can  corn,  y2  cup  milk,  1  teaspoon  salt,  2  eggs 
and  enough  flour  to  make  a  stiff  batter ;  drop  by  the 
spoonful  into  a  well-buttered  fryingpan. 


Everyone  Is  Reading  THE  RECORD— Why? 


Eg! 

LOUIS  J.  WAGNER  Slaughter  Houses 

J.  K.  WAGNER  Waterloo  Road 

Phone  Main  5 

WAGNER  MEAT  CO. 

AVENUE  MEAT  MARKET 

WHOLESALE  AND  RETAIL 

BUTCHERS  AND  STOCK  MEN 

Cor.  Weber  Avenue  and  American  St.,  STOCKTON,  CAL. 

Phone    Main    146 

San  Joaquin  Valley  Building 

and  Loan  Association 

Stock  Issued  at  Any  Time  to 
Borrowers  or  Non-Borrowers 
Monthly  Dues  at  $1  per  Share 

NOBLE   &   REID 

11  SOUTH  HUNTER  STREET  STOCKTON,  CAL. 

O.  H.  CLOSE 

The  Leading 

BOOH  AND  STATIONERY  DEALER 

of  Stockton. 

123  East  Main  Street,  STOCKTON,  CAL. 

Telephone    915 

JOHN  ROGERS  BENJ.  C.  WALLACE 

ROGERS  &  WALLACE 
FUNERAL    DIRECTORS 

Embalming  a  Specialty.       First-class  Service. 
We  Guarantee  the  Best  Service  for  the  Money  in 
Stockton.      The   only  White  Funeral   Car  in  the 
City.     Lady  Assistant. 

118-122  North  California  Street,  STOCKTON,  CAL. 

Telephone  2591 


Use  onlJ  "Sperry's  Best  Family." 


38  SALADS. 


SALADS 


HINTS  ON  SALADS. 

The  excellence  of  salads  depends  on  the  perfect 
freshness  of  the  materials  used.  All  vegetables 
should  be  fresh,  crisp  and  cold.  Wash  celery  and 
lettuce  well,  shake  dry  and  place  in  ice-chest  until 
needed.  All  salads,  except  potato,  should  be  served 
as  soon  as  mixed  to  prevent  their  becoming  watery. 
It  is  better  to  use  a  sharp  knife  to  cut  all  ingredi- 
ents, instead  of  chopping  them.  A  delicate  flavoj: 
of  garlic  may.be  imparted  to  salads  by  rubbing  a 
clove  of  it  on  the  bowl  in  which  it  is  to  be  served, 
or  in  the  dish  in  which  the  dressing  is  to  be  mixed. 
In  making  mayonnaise  dressing,  the  dish  used  and 
all  the  ingredients  should  be  thoroughly  chilled 
before  beginning.  In  making  cooked  dressing, 
great  care  must  be  taken  to  prevent  curdling  or 
lumping.  Always  set  the  vessel  in  a  pan  of  hot 
water  to  cook;  stir  constantly  till  it  thickens  and 
remove  immediately  from  fire. 

A  POET'S  SALAD. 

To  make  this  condiment  your  poet  begs 

The  powdered  yellow  of  two  boiled  eggs; 

Two  boiled  potatoes  passed  through  the  kitchen  sieve, 
Smoothness  and  softness  to  the  salad  give; 

Let  onion  atoms  lurk  within  the  bowl 

And,  half  suspected,  animate  the  whole; 
Of  mordant  mustard  add  a  single  spoon — 
Distrust  the  condiment  that  bites  so  soon; 

But,  deem  it  not,  thou  man  of  herbs,  a  fault, 

To  add  a  double  quantity  of  salt; 

Four  times  the  spoon  with  oil  from  Lucca  crown, 
And  twice  with  vinegar  procured  from  town; 

And  lastly,  o'er  the  flavored  compound  toss 

A  magic  soup'con  of  anchovy  sauce. 

Oh,  green  and  glorious!     Oh,  herbaceous  treat! 
'Twould  tempt  the  dying  anchorite  to  eat. 


Musical,  Literary  Programs  Printed  by  THE  RECORD. 


J;  STOP ! 


STOP  !  ! 


STOP !  !  ! 


PPPPPPPPPPPPPPPPPPPPPPPPPP 

Q.  TJ 

TJ 

TJ 
TJ 
TJ 

•o 

TJ 
TJ 
TJ 
TJ 
TJ 


Stop  cooking  nice  things?  No.  Stop  your 
Hair  from  falling,  the  scalp  from  itching 
and  Dandruff  from  forming. 


50  Cents         "CRINOLA" 

Crinola  is  the    Best    Scalp   and  Hair 
preparation  on  the  market. 


Q. 
Q. 
Q. 

i 
ft, 
Q. 
0. 
0. 

QL 

Q. 
{L 
Q. 

ft, 
Q. 
Q. 
PL 
Q. 
Q. 

°-    Telephone  Main  192 
0. 


Bottle 


(  TOOTHACHE   CREME   stops  the 
}?     ]  Toothache  instantly.  Price  25c. 
"\  CORN     CURE    cures    the    Corn 
I  while  you  sleep.     Price  15c. 

No  cooking  required  in  the  above  preparations. 

PATTERSON'S  PHARMACY 


441  East  Main  Street 


TJ 

0.  T 

ddddddddddddddddddddddddddd 

SAMSON  IRON  WORKS 

Manufacturers  of 

Gas,  Gasoline,  Distillate  and  Crude 
Oil  Engines,  Centrifugal  Pumps 


Irrigating  Plants  put  in. 


STOCKTON,  CAL. 


w< 

Our  Celebrated 


Wedgewood 
Cook  Stoves 


to  give  you  the  very  best  results  on  all  recipes. 

PAHL    &t    HARRY 

33  S.  Sutter  Street.  Phone  2321. 


If  it  isn't  "gperry's  Flour"  it  isn't  the  Best  Flour. 


38  SALADS. 


POTATO  SALAD. — Mrs.  E.  J.  Matteson. 

Boil  sufficient  number  of  potatoes  with  skins  on ; 
boil  2  or  3  eggs  according  to  quantity  desired ;  chop 
very  fine  some  crisp  celery  and  onion,  also  part  of 
the  eggs,  reserving  some  to  garnish  salad.  Remove 
skins  from  potatoes  and  slice  very  thin;  add  chop- 
ped celery  and  onion,  salt  and  pepper  to  taste,  a 
little  vinegar  and  plenty  of  sweet,  rich  cream. 

POTATO  SALAD. — Mrs.  D.  Watson,  Benicia. 

Boil  potatoes  with  jackets  on,  putting  on  in  cold 
water.  When  cooked,  pour  off  water  and  place  in 
cold  water  until  cold;  then  peel  and  slice.  Chop 
one  small  onion  very  fine;  put  a  layer  of  potato 
and  sprinkling  of  onion,  alternately.  Dilute  vine- 
gar and  water  (y2  cup  or  little  more) ;  pour  over 
potatoes  and  let  stand  over  night;  then  drain  and 
use  salad  dressing  to  taste. 

CABBAGE  SALAD. — Miss  Florence  Padgham. 

Shred  nice  crisp  cabbage  and  pour  over  it,  just 
before  serving,  the  following  dressing:  Beat  y2 
cup  sweet  thick  cream  with  y2  cup  sugar,  add  a 
little  salt  and  y2  cup  vinegar. 

CABBAGE  SALAD. — Mrs.  G.  W.   Grupe. 

Chop  cabbage  and  mix  with  it  the  following 
dressing:  Three  eggs,  well  beaten,  6  tablespoons 
cream,  1  tablespoon  salt,  pepper  and  1  tablespoon 
mustard.  Put  1  tablespoon  butter  in  dish  to  heat 
and  add  the  other  ingredients  mixed  with  y2  cup 
of  vinegar.  Cook  until  thick  and  smooth,  and  use 
when  cold. 

PLAIN  TOMATO  SALAD. 

Select  large  round  tomatoes  of  uniform  size,  1 
for  each  person,  scald  and  peel  them.  Score  each 
one  across  the  top  with  a  knife,  dividing  into  quar- 
ters half  way  through  the  tomato,  so  the  parts  will 
spread  open.  Place  each  on  a  bed  of  lettuce  leaves 
and  garnish  with  a  spoonful  of  thick  mayonnaise 
in  the  center. 


For  Servants,  Use  THE  RECORD'S  Help  Wanted  Page. 


Dry.  Goods,  Millinery,  Ladies'  and  Children's 
Ready-to- Wear  Garments 

Southeast  Corner  Main  and  Hunter  Streets,  Stockton,  Cal. 
AGENTS  STANDARD  PAPER  PATTERNS 


YO  SEMITE  GROCERY 

301-307  E.  Weber  Avenue. 
Telephone  Main  183.  STOCKTON,  CAL. 


1.  HEALD'S  BUSINESS  COLLEGE, 

1451   Franklin   Street 

San   Francisco,   Cal. 

2.  HEALD'S   SCHOOL   OF   MINES   AND   ENGINEERING, 

299  Locust  Avenue, 

San   Francisco,   Cal. 

3.  HEALD'S  STOCKTON  BUSINESS  COLLEGE, 

Stockton,   Cal. 

4.  HEALD'S  STOCKTON  SCHOOL  OF  ENGINEERING, 

Stockton,  Cal. 

5.  HEALD-DIXON  COLLEGE, 

Bacon  Block, 

Oakland,  Cal. 

6.  HEALD-CHESTNUTWOOD    BUSINESS    COLLEGE 

AND  NORMAL  SCHOOL, 

Fresno,  Cal. 

7.  HEALD-CHESTNUTWOOD  BUSINESS  COLLEGE, 

Santa  Cruz,  Cal. 

CAPITALIZATION,  $250,000.00 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 

BE 


40  SALADS. 


COLD  SLAW. 

Tender  cabbage  leaves  crisped  in  cold  salted 
water,  drained  and  chopped  fine,  adding  more  salt. 
Let  stand  %  hour,  then  press  out  all  the  moisture 
by  squeezing  with  the  hands.  Add  a  little  sugar, 
red  pepper,  vinegar  and  some  cream,  either  sweet 
or  sour,  mixing  it  well  with  the  cabbage  before 
adding  the  vinegar,  which  should  be  put  in  slowly 
while  stirring. 

MACAROXI  SALAD. — Mrs.   D.   A.  Mobley. 

Boil  white  macaroni  until  tender  in  salted  water; 
when  done,  plunge  it  into  cold  water  and  drain 
thoroughly.  Cut  into  half  inch  lengths  and  mix 
with  it  chopped  celery  and  cold  boiled  eggs  in  equal 
proportions.  Serve  on  lettuce  leaves  with  mayon- 
naise. 

SHRIMP-TOMATO  SALAD. — Miss   Padgham. 

Select  nice  firm  tomatoes,  scald  and  peel,  cut  off 
the  top  and  remove  the  soft  inside  part  to  form  a 
cup.  Shred  shrimps;  mix  them  with  mayonnaise 
and  fill  the  tomato  cups  with  them.  Serve  1  tomato 
to  each  person  on  a  bed  of  lettuce  leaves  with  a 
large  spoonful  of  mayonnaise  on  top  of  each.  Chop- 
ped celery  and  shredded  lettuce  may  be  added  to 
the  shrimps. 

STUFFED  TOMATO  SALAD. — Mrs.  Keagle. 

Six  large  tomatoes,  remove  pulp  and  fill  with  the 
following  stuffing:  Four  chopped  cucumbers,  a 
little  chopped  onion  (and  green  pepper  if  liked), 
seasoned  with  pepper,  salt,  oil  and  vinegar.  Serve 
with  mayonnaise  on  crisp  lettuce  leaves. 

TOMATO  ASPIC  SALAD. — Miss  Maude  Eaves. 

One  quart  of  tomatoes,  stewed  and  strained ;  add 
I  teaspoon  each  of  salt  and  sugar,  1/2  teaspoon  pap- 
rika, 1  slice  of  onion,  a  few  bay  leaves,  a  stalk  of 
celery  and  let  boil  a  minute ;  add  ^4  b°x  °f  gelatine 
soaked  in  1/2  cup  of  water;  stir  until  dissolved,  add- 
ing the  juice  of  1  lemon;  strain  into  small  cups  to 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


Telephone  Main  95 

Stockton 
City  Laundry 

(Incorporated) 

A.  SELLMAN,  President 
HERMAN  C.  MEYER,  Manager 

22  North  Grant  St. 


Ladies'  and  Gents' 
Fine  Work  is  our 
Specialty. 


Suits   Cleaned  and 
Pressed. 


Have  you  ever  noticed 
that  there  is  always  one 
good  store  in  every  city? 

A  store  where  you  can 
enter  in  perfect  confidence 
and  feel  that  you  will  be 
well  treated  and  your 
wants  promptly  attended  to 


D.  S.  Rosenbaum  &  Son 

Leading  Clothiers 
Main  and  Sufter 
Stockton,  Calif. 


=a 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


42  SALADS. 


mould.  A  few  English  walnut  meats  may  be  sliced 
and  put  in  each  cup  if  liked.  Serve  on  lettuce 
leaves,  garnished  with  mayonnaise. 

CUCUMBER    SALAD. 

Peel  and  slice  fresh  cucumbers;  salt  well  and  set 
aside  for  %  hour;  drain,  add  red  pepper,  vinegar 
and  some  cream,  added  very  carefully  to  prevent 
curdling. 

NUT  SALAD. — Mrs.  G.  W.  Grupe. 

One  cup  chopped  nuts,  2  cups  cabbage,  y2  CUP 
cream,  mixed  with  the  following  dressing:  Four 
eggs,  2  teaspoons  each  of  sugar  and  salt,  1  teaspoon 
each  of  celery  seed  and  mustard,  y2  teaspoon  pep- 
per and  butter  size  of  an  egg.  Mix  thoroughly  with 
1  cup  vinegar,  cook  till  thick;  cool  and  mix  with 
cabbage  and  nuts. 

CELERY,  APPLE  AND  NUT  SALAD. — Mrs.  Wesley  Minta. 

Cut  crisp  celery  in  thin  crescent  pieces;  peel  and 
core  tart  apples,  divide  into  eighths  and  slice  cross- 
wise into  thin  slices;  crumble  pecans  or  walnuts. 
Take  equal  parts  of  celery  and  apple,  and  y±  part 
nuts;  mix  with  salad  dressing.  Serve  on  lettuce 
leaves,  covering  with  mayonnaise  and  garnishing 
with  thin  rings  or  crescents  of  red  apples  and  the 
celery  tips. 

NORMANDY     SALAD. — Mrs.     V.      K.      Chestnut,     Wash- 
ington, D.  C. 

Take  equal  parts  of  cooked  green  peas  and  pecan 
kernels,  the  latter  cut  in  small  pieces.  Mix  with 
mayonnaise  and  serve  on  lettuce  leaves. 

CHICKEN  SALAD. — Mrs.  M.  H.  Orr. 

Boil  the  chicken  tender ;  when  cold  chop  the  meat 
rather  coarse;  chop  the  celery.  Take  1  quart  of 
chicken,  1  pint  of  celery  and  1  teaspoon  salt.  Mix 
all  well  together  with  sufficient  dressing  to  moisten 
and  serve  on  lettuce  leaves  with  either  mayonnaise 
or  cooked  dressing. 


THE   DAILY  RECORD'S  Circulation   IS  the  Largest. 


=»• 


Stockton 


Bakery 


QRAVEM  BROS, 


Best  Goods 
Best  Service 


Phone  Main  2325 


Cor.  Lindsay  and 
Aurora  Sts. 


H.  J.  KUECHLER 

MANUFACTURING  JEWELER 


Main  Corner  California  Street 

Artistic     Engraving    and    Fine    Watch    Repairing-    a 
Specialty. 


TheTh1f  if°Truerthest'  Use  onlJ  "Sperry's  Best  Family  Flour" 


44  SALADS. 


MOCK  CHICKEN  SALAD. 

Take  a  piece  of  nice  firm  veal;  cook  tender  in 
small  quantity  of  water,  and  allow  to  cool  in  the 
water  in  which  it  has  been  cooked;  salt  well  while 
cooking.  When  cool,  drain  it  and  remove  all  gristle 
or  fat;  chop  and  substitute  all  or  part  for  chicken 
and  prepare  with  celery  the  same  as  chicken  salad. 

SHRIMP  SALAD. — Mrs.    C.   E.   Moorhead. 

Two  cups  finely  chopped  celery,  1  cup  shredded 
lettuce,  14  cup  chopped  olives,  1  can  shrimps  broken 
in  pieces,  2  tablespoons  capers,  whites  of  2  hard- 
boiled  eggs,  chopped  fine,  2  tablespoons  mayon- 
naise. Mix  thoroughly;  garnish  with  lettuce  and 
dressing.  Crab  may  be  substituted  for  shrimps. 

LOBSTER  SALAD. 

Carefully  free  from  all  bits  of  shell  1  can  of  lob- 
ster; shred  it;  add  1-3  part  shredded  lettuce  or  cel- 
ery and  mix  with  mayonnaise.  Serve  on  lettuce 
leaves  with  spoonful  of  the  dressing  on  top.  The 
lettuce  and  celery  may  be  left  out,  using  the  lobster 
alone,  if  preferred. 

CRAB  SALAD. — Mrs.  L.  F.  Herrick. 

For  six  persons,  take  1  crab,  shred  meat  fine  and 
add  to  it  one-third  quantity  of  crisp  celery  cut  in 
small  pieces  (not  chopped) ;  mix  with  a  little  may- 
onnaise, and  serve  on  crisp,  light,  lettuce  leaves. 
Before  serving  add  a  teaspoonful  of  mayonnaise 
to  each  dish. 

COOKED  SALAD  DRESSING. — Mrs.  D.  O.  Castle. 

Yolks  of  6  eggs,  well  beaten;  add  5  even  table- 
spoons mustard,  6  of  sugar,  2  of  salt,  8  tablespoons 
of  oil  or  melted  butter,  a  few  drops  at  a  time,  18 
tablespoons  milk,  17  tablespoons  of  vinegar.  Boil 
to  the  consistency  of  soft  custard ;  remove  from  fire 
and  let  stand  for  5  minutes;  then  add  the  whites 
of  the  eggs  beaten  to  a  stiff  froth,  and  beat  all  well. 
This  dressing  will  keep  some  time  if  sealed  in  a 
fruit  jar  and  kept  in  a  cool  place. 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


Columbia  Dental  Parlors 


EVERYTHING  IN  THE 
DENTAL  LINE 

Main  and  Hunter  Streets,       Stockton,  Cal. 


ARE   TO    BE   HAD   OF 


JACKSON  &  EARLE 

Cor.  Sutter  and  Main  Sts.     STOCKTON,  CAL. 

SUNOL  .'.  SHOEING  .'.  SHOP 

J.  H.  McLEOD,  Proprietor 

(Formerly  of  Palo  Alto) 

35  S.  San  Joaquin  St.,  Bet.  Main  and  Market 

STOCKTON,    CAL. 

THE  OWL  GROCERY 

GOOD  GOODS— RIGHT  PRICES 

COURTEOUS  TREATMENT 
341-347  E.  Weber  Avenue  Phone  821 

ffi 


Know  the  Luxury          TTcp  nnlv  "Srw^rrvV  "Ra«t   Fnmilv  " 

of  the  Best  Fiour.        use  omy    fcperr^  s  ±sesi  i1  amiiy. 


SALADS. 


OYSTER  SALAD. — Mrs.  T.  N.  Sundy. 

One  quart  of  oysters  cooked  in  their  own  liquor 
until  the  edges  curl;  drain  them,  and  add  a  table- 
spoon of  oil,  1  of  vinegar  or  lemon  juice,  salt  and 
pepper ;  place  in  the  ice-chest.  Just  before  serving, 
drain  the  oysters  again  and  mix  with  them  1  pint 
of  chopped  or  cut  celery,  and  pour  mayonnaise 
dressing  over  the  whole. 

STUFFED  EGG  SALAD. — Mrs.  F.  W.  Wurster. 

Boil  9  eggs  hard  and  put  in  cold  water  to  prevent 
their  turning  dark;  when  cold,  remove  shell  and 
cut  in  half  lengthwise;  remove  the  yolks  and  mash. 
Pit  and  chop  fine  about  y2  CUP  °f  olives  (ripe  ones 
are  preferable),  bone  1  small  can  best  sardines  and, 
chop ;  add  all  to  the  mashed  yolks  and  moisten  with 
mayonnaise  dressing.  Put  this  mixture  back  into 
the  cavities  of  the  whites;  serve  on  lettuce  leaves, 
garnished  with  mayonnaise.  Chopped  boiled  ham 
may  be  substituted  for  sardines.  Allow  3  half  eggs 
to  each  person. 

EGG  SALAD.      (Plain.) 

Cold  boiled  eggs,  either  sliced  or  chopped,  and 
placed  on  lettuce  leaves.  Cover  with  dressing. 

BEEF  SALAD. — Miss  Lucile  Moore,  Grass  Valley. 

Chop  any  cold  meat  very  fine;  to  each  y2  pint  add 
1  tablespoon  tomato  catsup,  y2  teaspoon  salt,  2 
tablespoons  olive  oil;  mix  thoroughly,  adding  a 
little  at  a  time;  add  1  tablespoon  vinegar.  Peel 
and  scoop  out  center  of  several  nice  tomatoes;  fill 
with  mixtures;  cover  top  of  each  with  finely  chop- 
ped parsley  or  cress.  Serve  on  lettuce  leaves. 

DUCHESSE   SALAD  DRESSING. — Miss  Maude  Eaves. 

Yolks  of  2  eggs  beaten  with  a  pinch  of  salt,  2 
teaspoons  mustard  mixed  with  6  tablespoons  milk ; 
add  the  yolks  and  then  add  6  tablespoons  vinegar. 
Boil  and  stir  till  smooth ;  add  6  tablespoons  oil  and 
a  dash  of  cayenne;  cool  and  add  the  beaten  whites 
of  2  eggs. 


This  Cook  Book  Was  Printed  by  THE  RECCED. 


Furniture  and  Carpets 


"The  Store  That  Saves  You  Money." 


410,  412,  414  East  Main  Street 
Telephone  2182  STOCKTON,  CAL. 


M.  McCormick  Company 


WHOLESALE 
AND  RETAIL 

BUTCHERS 


Telephone  36. 
Main  and  Center  Streets,  STOCKTON. 


"Sperry's  Best  Family  Flour."     Pure,  Sweet,  Clear. 


48  SALADS. 


COOKED   SALAD   DRESSING. 

One  level  tablespoon  dry  mustard,  1  of  salt,  1 
teaspoon  sugar,  1  rounded  teaspoon  cornstarch,  2 
shakes  of  cayenne.  Mix  these  together;  add  slowly 
4  tablespoons  oil,  3  thoroughly  beaten  eggs,  1  cup 
vinegar,  and  1  cup  rich  milk  or  cream.  Cook  in 
double  boiler,  stirring  constantly  until  thick  as  cus- 
tard. Will  keep  a  long  time. 

COOKED   SALAD   DRESSING. — Mrs.    O.   M.   Rowland. 

Two  tablespoons  mustard,  1  teaspoon  salt  and  1 
teaspoon  sugar.  Scald  these  with  just  enough  water 
to  mix;  pour  in  slowly  all  the  oil  the  mustard  will 
absorb;  add  y2  cup  vinegar;  beat  thoroughly  and 
add  2-3  cup  cream  or  rich  milk.  Cook  until  it  thick- 
ens. Cool  and  put  in  jar. 

MRS.   COLLINS'    SALAD   DRESSING. 

One  cup  of  vinegar  put  on  stove;  2  eggs  well- 
beaten,  3  teaspoons  made  mustard,  1  teaspoon  salt, 
1  pinch  cayenne,  1  small  half  cup  oil,*  1/2  teaspoon 
sugar.  Beat  all  well  together.  On  1  tablespoon 
flour  pour  gradually  1  cup  milk ;  pour  this  into  first 
mixture  and  let  come  to  a  boil,  stirring  constantly. 

SOUR  CREAM  DRESSING. — Mrs.  Wesley  Minta. 

One  cup  sour  cream,  y2  cup  vinegar,  2  table- 
spoons sugar,  1  tablespoon  mustard,  3  eggs,  butter 
size  of  egg,  salt  and  cayenne  pepper  to  taste.  Mix 
cream  and  beaten  eggs;  dissolve  sugar,  mustard, 
salt  and  pepper  in  vinegar;  stir  slowly  into  cream 
and  eggs;  put  in  double  boiler,  until  thickened. 
When  done,  add  butter,  cook  about  5  minutes  more; 
then  take  from  fire  and  bottle.  Will  keep  for 
months. 

CREAM  SALAD  DRESSING. — Mrs.  C.  W.  Norton. 

One  beaten  egg,  y2  cup  vinegar;  beat  this  and  add 
y2  teaspoon  salt,  14  teaspoon  mustard,  dash  of  pep- 
per, 1  tablespoon  sugar.  Cook  in  double  boiler  and 
stir  constantly  until  smooth.  When  cold  add  y2  cup 
of  thick  sweet  cream. 

THE  RECORD  Is  the  Paper  for  Your  Children. 


SALADS.  49 

CREAM  MAYONNAISE. — Mrs.  K.  Dortmund. 

Mix  1  large  tablespoon  butter,  4  of  vinegar,  y2 
teaspoon  salt,  y2  teaspoon  of  dry  mustard,  y2  tea- 
spoon sugar  and  a  little  black  pepper  (or  a  dash 
of  cayenne,  if  preferred).  Mix  thoroughly  and 
place  the  dish  in  a  pan  of  boiling  water  over  the 
fire.  Stir  carefully  until  very  hot,  add  1  or  2  well- 
beaten  eggs  and  stir  until  thick ;  then  add  y2  pint  of 
cream  and  beat  until  smooth. 

MAYONNAISE  DRESSING. — Mrs.   W.   P.   Steinbeck. 

Beat  the  yolks  of  2  eggs  slightly ;  then  add  oil  a 
few  drops  at  a  time,  stirring  constantly  until  it  is 
as  thick  as  jelly;  add  I  small  teaspoon  of  salt,  a 
little  at  a  time,  while  stirring  in  the  oil,  a  pinch  of 
mustard,  y2  teaspoon  sugar  and  a  dash  of  cayenne 
pepper.  Then  add  vinegar  or  lemon  juice  to  taste. 
If  it  should  curdle  while  stirring  in  the  oil,  add  a 
little  of  the  unbeaten  white  of  egg  and  stir  until 
smooth  again.  This  quantity  will  make  a  pint  or 
more  of  dressing. 

SAI>AD  DRESSING. — Mrs.   G.   W.   Tatterson. 

Six  eggs  well  beaten.  Mix  3  teaspoons  mustard, 
3  teaspoons  sugar,  2  teaspoons  salt  and  add  to  eggs. 
Boil  18  tablespoons  of  vinegar  and  same  of  water 
and  pour  slowly  into  the  mixture,  stirring  con- 
stantly. Stir  over  the  fire  until  slightly  thickened; 
remove  before  it  curdles.  When  cold  add  1  cup 
whipped  cream. 


Use  on'y  "Sperry's  Best  Family." 


EGGS 


HOW  TO  KEEP  EGGS. — Mrs.  Wesley  Minta. 

Four  quarts  air-slacked  lime,  2  tablespoons  crearn 
tartar,  2  tablespoons  salt,  4  quarts  cold  water.  Mix 
and  let  stand  over  night.  Pack  eggs,  large  end 
down,  and  cover  with  the  pickle.  Cover  closely  and 
put  in  cool  placa  Eggs  put  away  in  this  way  will 
keep  perfectly  fresh  for  months.  Do  not  wash  eggs 
before  putting  down. 

BOILED    EGGS. 

Cover  completely  with  cold  water  the  required 
number  of  eggs;  let  them  come  to  a  boil  and  stay 
for  about  y2  minute,  then  remove.  This  makes  an 
even  soft  boiled  egg.  Another  way  is  to  place  the 
eggs  in  boiling  water ;  cover  tightly  and  set  on  back 
of  stove  and  leave  10  minutes.  For  the  ordinary 
quick  soft  boiled  egg,  place  in  boiling  water  and 
boil  3  minutes. 

BAKED    OB    FRIED    OMELET. 

One  cup  milk,  4  eggs  beaten  separately,  I  table- 
spoon flour  dissolved  in  a  little  milk,  1  teaspoon 
salt,  1  tablespoon  melted  butter.  Mix  all  together, 
except  the  whites  of  the  eggs,  and  pour  into  a  dou- 
ble boiler.  Stir  until  it  commences  to  thicken,  then 
add  the  well-beaten  whites  gradually  and  pour  into 
a  buttered  dish,  and  bake  until  an  even  brown. 
Must  be  served  immediately. 

ORANGE    OMELET. — Mrs.   Ewing. 

Two  eggs,  whites  and  yolks  beaten  separately, 
whites  to  a  stiff  froth  and  yolks  very  light.  Add 
2  teaspoons  orange  juice  to  yolks  and  beat  well; 
beat  1  teaspoon  sugar  into  whites.  Mix  all  to- 
gether, add  a  pinch  of  salt;  put  into  a  hot  buttered 
pan ;  set  on  top  of  stove  until  the  bottom  is  set,  then 
place  in  moderate  oven  for  5  or  6  minutes  till  the 
top  is  cooked. 
as  a 


Everyone  Is  Reading  THE  RECORD— Why? 


EGGS.  51 

POACHED    EGGS. 

Break  carefully  into  a  cup ;  have  the  water  salted 
and  boiling.  Slide  the  egg  carefully  into  the  boil- 
ing water.  Cover  and  remove  to  back  of  the  stove 
until  the  egg  sets.  Serve  on  slices  of  toast. 

BAKED   EGGS. — Mrs.   F.   B.   Clarke. 

Break  eggs  carefully  into  a  greased  pie  tin  until 
the  bottom  of  tin  is  covered  ( crowding  a  little  does 
not  injure  them).  On  top  of  each  egg  place  a  bit 
of  butter,  pepper  and  salt  and  place  in  oven  until 
the  whites  are  set.  Serve  in  the  same  dish. 


SS 


Use  only  "Sperry's  Best  Family." 


POULTRY 


SUGGESTIONS  FOB  POULTRY  OB  GAME. 

The  best  poultry  has  firm  flesh,  and  yellow  feet 
and  legs.  If  one  desires  to  save  the  feathers,  it  is 
better  to  pick  the  fowl  while  the  body  is  warm. 
After  it  has  become  cold  pour  boiling  water  over 
the  fowl,  taking  care  that  the  water  touches  all 
parts.  Take  the  fowl  in  both  hands,  and  rub  back 
and  forth  a  few  times.  The  feathers  and  pin 
feathers  of  turkeys  and  chickens  will  come  off 
together.  Hub  wings  between  thumb  and  finger. 
Have  patience  in  plucking  wild  game,  as  ducks,  for 
instance,  are  covered  with  down.  Singeing  will 
assist  in  removing  same.  To  singe  fowl,  light  a 
lagre  piece  of  paper  and  turn  fowl  in  the  blaze,  or 
light  a  gas  fire  and  use  instead  of  paper.  Place 
on  a  board  and  use  great  care  in  removing  entrails. 
Keep  the  liver,  gizzard  and  heart.  Remove  legs 
and  wings  at  joint  close  to  body.  Cut  legs  again 
at  second  joint. 

Make  an  incision  about  two  inches  from  rump. 
Separate  breast  from  back  by  following  line  of 
breast  bone.  Cut  breast  through  center.  Flatten 
back  and  cut  in  similar  manner.  Hot  water  is 
better  than  cold  in  which  to  wash  fowl,  for  the  heat 
closes  the  pores  of  the  flesh  and  thus  the  rich  juices 
are  retained.  Use  a  litle  salt  in  the  water.  Wash 
thoroughly  inside  and  out  if  the  fowl  is  to  be  cooked 
whole.  Wipe  with  a  cloth  and  rub  a  little  salt  on 
the  inside.  Hang  in  a  cool  place  until  used.  Fowl 
is  better  if  prepared  the  day  before  it  is  to  be 
cooked.  Roast  turkey  or  chicken  is  much  improved 
by  steaming  until  tender,  and  then  finish  by  roast- 
ing. Stuff  the  fowl  before  steaming,  taking  care 
not  to  have  it  too  full,  as  the  dressing  will  swell. 
Wild  game  should  be  soaked  in  salted  water  for 
several  hours,  before  cooking.  Cook  in  any  man- 


Musical,  Literary  Programs  Printed  by  THE  RECORD. 


POULTRY.  53 


ner  after  parboiling  it.  Turn  boiling  water  over 
the  feet  and  legs  of  chickens  and  turkeys  and  the 
skin  peels  off  easily.  Place  them  with  the  giblets 
in  cold  water  to  cook.  Part  of  them  can  be  used  for 
soup  and  part  for  the  gravy. 

In  making  chicken  pie  place  a  cup  bottom  side  up 
in  center  of  pan,  after  the  latter  is  lined  with  crust. 
Pour  in  meat  and  gravy.  Put  upper  crust  in  place 
and  bake.  The  cup  retains  the  gravy  and  keeps 
under  crust  from  being  "soggy."  Try  it. 

To  sweeten  tainted  meat  or  game,  rub  it  over  with 
baking  soda  and  water.  Rinse  off  quickly. 

DRESSING  FOR  CHICKENS,  ETC. 

Take  stale  bread  and  pour  over  it  enough  milk 
to  soak.  Let  stand  until  milk  is  absorbed.  Press 
out  bread.  Put  1-3  cup  butter  in  fry-pan ;  add  to  it 
a  little  onion,  finely  chopped.  Keep  stirring  until 
it  reaches  a  golden  brown,  then  put  m  the  bread, 
into  which  has  been  mixed  some  very  finely  chop- 
ped parsley.  Stir  all  thoroughly  so  that  the  butter 
and  onions  mix  well  with  the  bread.  When  heated 
through  take  from  stove,  season  with  salt  and  per-, 
per.  A  little  sage  may  be  added  if  one  cares  for  it. 
But  superior  without.  Omit  the  onion  if  desired. 

BEST   WAY  TO  COOK  CHICKEN. 

Put  a  large  piece  of  butter  into  meat  roaster ;  set 
on  the  stove  to  get  very  hot,  but  not  burn;  cut 
chicken  as  for  frying ;  season  with  salt  and  pepper ; 
roll  in  flour  and  sear  each  piece  in  the  hot  butter; 
then  add  water  to  nearly  cover  the  chicken;  fasten 
down  cover  of  roaster  and  put  into  the  oven  till 
tender.  To  the  gravy  add  half  a  cup  of  sweet 
cream. 

CHICKEN    FRICASSEE. 

A  delicious  chicken  fricassee  may  be  made  as 
follows:  Cut  the  chicken  into  separate  portions; 
the  legs,  wings,  second  joints,  the  breast  into  halves 
lengthwise,  the  back  likewise,  and  the  neck.  After 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


54  POULTRY. 


washing  off  inside  and  out  and  cleansing  the  gib- 
lets, put  all  into  a  stewpan  with  boiling  water  to 
cover,  adding  an  onion  and  a  stalk  of  chopped  cel- 
ery with  the  root,  also,  or  soup  celery,  if  stalk  cel- 
ery cannot  be  procured.  Simmer  until  tender,  then 
remove  the  chicken  to  the  hot  serving  platter  and 
place  it  in  the  oven  with  the  door  slightly  open 
while  preparing  the  gravy.  Strain  the  liquor  and 
put  it  over  the  fire  again,  adding  half  a  pint  of  very 
rich  milk;  when  it  boils  up,  thicken  with  blended 
flour  and  butter,  a  tablespoon  of  each,  stirring  to  a 
smooth  consistency,  then  add  a  tablespoon  of 
minced  parsley.  Let  all  simmer  for  a  couple  of 
minutes,  and  on  the  moment  of  removing  from  the 
fire,  whisk  in  a  cup  of  rich  cream,  and  serve. 

CHICKEN  FRICASSEE. — Mrs.  J.  A.  Sanford. 

Wash  and  cut  up  the  chicken ;  put  on  the  fire  in  a 
stew-pan,  with  warm  water  enough  to  cover,  add 
salt  and  pepper  to  taste,  and  two  sticks  of  celery; 
cook  until  tender.  Have  hot  baking  powder  biscuits 
broken  open  and  laid  on  the  platter;  lay  on  the 
pieces  of  chicken.  To  thicken  the  gravy,  take  one 
heaping  tablespoon  of  flour,  the  same  of  butter ;  put 
over  the  fire  and  cook  together  one  minute;  rub 
smooth  with  very  little  cold  water;  then  pour  the 
hot  broth  on  this  until  you  have  sufficient  gravy; 
put  over  the  fire  and  cook  a  few  minutes ;  then  pour- 
over  the  chicken  and  serve. 

CHICKEN  FRICASSEE. — Mrs.  J.  A.  Sanford. 

Wash  and  cut  up  the  chicken,  and  wipe  dry; 
put  on  the  fire  in  a  stew-pan,  one  tablespoonful  of 
olive  oil,  and  one  of  butter;  put  in  a  small  piece 
of  onion  cut  fine;  put  in  the  chicken  and  fry;  watch 
carefully  that  it  does  not  burn.  When  fried,  cover 
with  warm  water  and  cook  tender. 

FRIED  CHICKEN. — Mrs.  J.  A.  Sanford. 

Take  young  chicken;  cut  into  small  pieces;  put  in 
a  pan  with  cup  of  warm  water;  season  with  salt 


For  Servants,  Use  THE  RECORD'S  Help  Wanted  Page. 


m 

POULTRY.  -  55 


and  pepper;  stew  until  tender,  and  it  absorbs  the 
broth.  Put  in  with  chicken,  three  tablespoonfuls  of 
olive  oil,  or  clarified  butter  and  lard,  and  fry. 

PRESSED    CHICKEN. 

1  chicken  boiled  until  bones  can  be  easily  re- 
moved. When  cold,  chop  fine,  Add  butter  size  of 
an  egg.  Season  with  salt,  pepper  and  sage.  Stir 
all  together  and  press  in  any  shape.  Cut  in  slices 
and  serve  cold.  Nice  for  picnics. 

SCALLOPED   CHICKEN. 

Boil  a  chicken  until  tender;  remove  bones  and 
chop.  Place  in  a  pan  a  layer  of  chicken;  season 
with  pepper,  salt,  bits  of  butter,  and  finely  chop- 
ped ham;  cover  with  a  layer  of  cracker  crumbs. 
Repeat  layers  until  dish  is  nearly  filled.  Add  1 
pint  of  cream  and  milk  to  fill  the  pan.  Bake  a  deli- 
cate brown. 

CHICKEN    CROQUETTES. — H.    Maude   Eaves. 

Two  cups  chicken,  cooked  and  chopped,  three 
teaspoons  butter,  three  teaspoons  flour,  one  cup 
stock,  three  tablespoons  lemon  juice,  one  cup  cream, 
two  cups  bread  crumbs,  two  teaspoons  salt.  To  the 
stock  add  the  butter  and  flour  (creamed),  and  beat 
until  it  thickens;  add  chicken,  salt,  lemon,  and  a 
little  pepper,  bread  crumbs,  and  two  beaten  eggs. 
Add  the  cream  after  taking  from  the  fire.  Shape 
into  cones ;  drop  into  hot  lard  and  fry  a  rich  brown. 

CHICKEN   CROQUETTES. — L.    M.    Moore. 

One  and  1/2  CUPS  °f  ^ne  bread  crumbs  soaked  in 
1/2  cup  of  sweet  cream.  Cut  fine  1  cupful  of  chicken. 
Mix  this  with  the  crumbs,  and  to  each  cup  add  one 
egg.  reason  with  salt  and  pepper;  form  in  shape, 
and  roll  in  cracker  'crumbs  and  egg.  Fry  in  very 
hot  lard. 

CHICKEN  PIE. — Mrs.   J.   A.   Sanford. 

Boil  until  very  tender  young  or  old  chickens  in 
just  enough  water  to  stew  them;  season  them  with 
salt,  pepper,  and  a  little  celery.  Make  a  puff  paste; 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 

m  '  


56  POULTRY. 


line  the  sides  of  a  deep  dish;  when  the  chicken  is 
done,  put  it  into  the  dish,  thicken  the  gravy  with 
flour,  let  it  boil  up,  and  pour  the  gravy  over  the 
chicken  in  the  dish ;  put  in  a  small  piece  of  butter. 
If  you  want  it  very  nice,  add  a  half  can  of  oysters ; 
cover  with  the  puff  paste,  and  bake  quickly. 
CHICKEN  PIE. — Mrs.  Mary  Tatterson. 

Crust:  Two  quarts  Sour,  I  teaspoon  salt,  2  heap- 
ing teaspoons  baking  powder.  Sift  together  3  times. 
Two-thirds  cup  lard  and  butter  size  of  au  egg, 
rubbed  thoroughly  into  flour.  Moisten  with  cold 
milk,  a  little  at  a  time,  and  mix  with  a  knife  until 
flaky.  Cut  into  2  pieces,  one  larger  than  the  other. 
Roll  larger  piece  and  cover  bottom,  sides  and  rim 
of  pan.  Roll  smaller  piece  for  top  crust,  making 
incisions  to  let  air  out.  Two  chickens  cleaned,  cut 
by  the  joints  and  wash  thoroughly.  Place  in  stew- 
pan,  cover  with  cold  water,  add  salt  and  cook  until 
tender.  Drain  and  thicken  gravy.  Into  the  crust- 
lined  pan  place  a  layer  of  chicken  (bones  pointing 
toward  center),  add  pepper,  salt  and  ^2  CUP  gravy- 
Arrange  each  layer  the  same  until  pan  is  filled. 
Cover  with  top  crust.  Pinch  the  edge  all  around 
and  bake.  When  pie  is  baked  make  an  incision  in 
center  and  fill  with  hot  gravy. 

FRIED    CHICKEN. 

Take  a  chicken  (young),  cut  up,  dredge  with 
flour  on  both  sides,  and  pepper  and  salt.  Put  into 
a  fry-pan,  containing  about  3  tablespoons  of  hot 
butter.  Let  it  sear  over  a  little  on  both  sides,  then 
add  considerable  water — a  large  cupful  or  more. 
Cover  closely  and  set  on  back  of  stove  and  let  it 
simmer  slowly,  turning  before  done.  Manage  to 
have  it  golden  brown  on  both  sides  when  cooked. 
A  little  more  water  may  have  to  be  added.  Serve 
with  a  rich,  light  brown  gravy,  poured  over  the 
chicken,  and  made  by  putting  water  into  pan, 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


POULTRY.  57 

thickening  with  little  flour,  and  seasoning  with 
pepper,  salt  and  a  little  cream.  This  is  delicious  if 
cooked  carefully  and  takes  from  %  to  l1^  hours  to 
cook  chicken,  according  to  age  of  bird. 

BAKED    CHICKEN. 

Split  a  young  chicken  straight  down  the  back. 
Rub  it  well  with  butter  on  both  sides,  and  sprinkle 
generously  with  pepper,  salt  and  flour.  Place  in 
covered  baking  pan,  and  put  in  oven  about  1  hour. 
Just  a  little  water  should  be  kept  in  baking  pan, 
so  that  the  steam  will  cook  it.  If  at  end  of  time 
it  is  not  a  golden  brown  all  over,  remove  lid  for  a 
few  minutes,  baste  and  turn,  but  do  not  let  it  be- 
come dry  or  too  brown.  Make  a  rich  gravy  and  pour 
over  chicken  when  ready  to  serve. 

COLD  ROAST  CHICKEN. — Mrs.  S.  A.  Borland. 

Prepare  full-grown  chicken.  Butter  a  paper  and 
wrap  closely  around  it.  Set  on  wire  stand  in  bak- 
ing pan  with  a  little  water.  Bake  2  hours.  Re- 
move paper  and  let  chicken  brown.  Remove  from 
pan  and  set  aside  to  cool. 

CHICKEN  FRITTERS. 

Cut  cold  roasted,  or  boiled  chicken,  or  fowl  into 
small  pieces,  and  place  in  an  earthen  dish.  Season 
well  with  salt,  pepper,  and  the  juice  of  a  fresh 
lemon.  Let  the  meat  stand  an  hour;  then  make  a 
fritter  batter,  and  stir  the  pieces  into  it;  drop  by 
the  spoonful  into  boiling  fat,  and  fry  till  a  light 
brown.  Drain,  and  serve  immediately.  Any  ten- 
der cold  meat  can  be  used  this  way. 

DEVILED  CHICKEN. — Mrs.  Robert  Inglis. 

Cut  the  meat  from  a  cold  roasted,  or  boiled 
chicken,  or  turkey,  into  long  strips.  Let  these  re- 
main for  3  hours  in  a  liquid  composed  of  2-3  olive 
oil  and  1-3  lemon  juice.  Drain,  pepper  and  salt 
them,  roll  in  beaten  egg,  then  in  bread  crumbs,  and 
fry  a  delicious  brown.  Serve  with  a  sauce  piquante 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


58  SALADS. 


of  melted  butter,  lemon    juice,  French    mustard, 
and  a  dash  of  paprika, 

POTTED  CHICKEN  WITH  MUSHROOMS. 

Cut  up  a  young  chicken.  Put  into  a  deep  pot 
2  ounces  of  butter;  when  melted  put  in  the  chicken 
and  cook  very  slowly  until  a  delicate  brown,  turn- 
ing once  in  a  while;  add  salt,  pepper  and  a  little 
boiling  water  when  necessary  to  keep  from  burning. 
About  15  minutes  before  serving  add  14  lb  fresh 
mushroom  ;  simmer  slowly  and  when  done,  thicken 
the  gravy  with  flour  and  serve.  For  2  chickens 
use  twice  the  quantity  of  butter  and  y2  H>  mush- 
rooms. 

PIGEON  ON  TOAST. 

Take  young  pigeons.  Dress  and  split  down  the 
back.  Season  with  salt  and  pepper.  Lay  flat,  skin 
side  up  in  a  baking  pan.  Put  bits  of  butter  and  a 
little  sprinkling  of  flour  on  each.  Nearly  cover 
with  water.  Boast  slowly  and  baste  well.  When 
done,  place  each  bird  on  a  piece  of  toast  which  has 
been  dipped  in  gravy,  in  which  the  pigeons  have 
been  cooked. 

Doves  or  young  chicken  are  nice  cooked  the 
same  way. 

FRIED  QUAIL  OR  SQUABS. 

Dress,  split  down  the  back,  and  open  as  flat  as 
possible.  After  washing,  drain  well.  Boll  in  flour, 
and  place  in  frying  pan  with  plenty  of  hot  lard, 
or  salt  pork  cut  fine.  Cover  tightly.  Fry  slowly, 
adding  a  little  hot  water  at  a  time  to  keep  moist. 
Season  with  salt  and  pepper.  Time  required,  from 
30  to  40  minutes,  according  to  age  of  birds.  Serve 
with  gravy  made  from  part  of  grease  left  in  pan 
into  which  rub  2  tablespoons  flour.  When  smooth 
add  enough  milk  for  gravy.  Season. 

ROAST  TURKEY. 

As  roasting  a  turkey  is  a  slow  process,  requir- 
ing from  4  to  5  hours,  it  should  be  prepared  the 


fc 


THE   DAILY  RECORD'S  Circulation   IS  the  Largest 


POULTRY.  59 

day  before.  After  drawing,  singe  and  wash  thor- 
oughly inside  and  out  in  several  waters  and  drain. 
Stuff  according  to  the  following  directions:  Cook 
the  giblets  and  chop  fine  with  one  onion,  add  one 
heaping  tablespoon  of  butter  to  the  water  in 
which  they  are  cooked;  break  into  the  bowl 
enough  stale  bread  to  fill  the  body  and  craw,  mois- 
ten with  the  liquor;  season  highly  with  sifted 
sage,  salt  and  pepper;  fill  the  turkey  and  sew  up. 
Tie  a  cord  around  the  neck  to  prevent  the  escape 
of  the  stuffing;  tie  down  the  legs  and  wings;  put 
in  dripping  pan;  make  a  paste  of  flour  and  butter 
and  spread  over  the  turkey.  Baste  frequently  and 
roast  until  tender.  When  done,  put  on  a  platter 
and  draw  out  the  cord  carefully;  make  a  brown 
gravy,  skimming  off  the  fat.  Allow  20  minutes 
to  the  pound  for  roasting  and  20  minutes  addi- 
tional. 

ROAST    GOOSE. 

Bag  your  goose,  and  feed  it  for  four  weeks  with 
corn  and  wheat  so  as  to  have  it  nice  and  fat.  For 
the  stuffing;  take  an  onion,  chop  it,  and  put  it  on 
to  steam  in  about  two  tablespoons  of  butter.  Take 
a  loaf  of  bread,  remove  the  crusts,  soften  in  cold 
water,  but  do  not  let  it  get  too  soft;  press  it  out 
and  put  the  bread  in  with  the  onion.  Keep  on  the 
stove  until  thoroughly  heated.  Cool,  and  add  a 
little  parsley  and  the  goose's  liver,  chopped.  Add 
three  wrell-beaten  eggs  and  a  sliced  apple,  pepper 
salt  and  nutmeg.  Stuff  your  goose,  and  roast  it 
for  three  hours  in  a  steady  oven. 

ROAST  DUCK.      (Wild.) 

Pick,  draw  and  rinse  with  pinch  of  soda  in  last 
water  to  make  tender  and  remove  odor.  Soak  over 
night  in  salt  and  water.  Make  a  gravy  of  sliced 
onions,  pepper  and  salt  as  seasoning.  If  not  fat, 
tie  a  small  piece  of  salt  pork  on  breast.  Stuffing: 
Three  pints  bread  crumbs,  3  tablespoons  butter, 


ThTh!stif°Truferthest'  Use  onlJ  "Spends  Best  Family  Flour" 


60  POULTRY. 


1  chopped  onion,  1  teaspoon  each  black  pepper, 
sage  and  salt.  Do  not  stuff  too  full.  Sew  up  open- 
ing. Place  in  pan  with  gravy  and  turn  often. 
Bake  in  hot  oven.  Roast  until  tender,  basting 
frequently. 

WILD  DUCK  OR  GOOSE. — Mrs.  D.  S.  Crane. 

Stuff  with  any  good  dressing.  Onion  is  prefer- 
able for  game.  Steam  in  steamer  until  it  is  tender 
when  pricked.  Then  put  strips  of  fat  salt  port 
across  each  and  fasten  on  with  toothpicks  and 
bake. 

(Wild.)      BABBIT   STEW. 

Cut  the  rabbit  into  pieces.  Cover  with  vinegar, 
into  which  you  have  sliced  an  onion,  and  add  some 
whole  cloves  and  cinnamon.  Drain,  as  it  will  be 
sour  enough  without  using  much  of  the  vinegar. 
Cover  with  water,  and  boil  until  tender.  Take  a 
piece  of  butter  and  add  a  heaping  tablespoon  of 
flour,  and  brown.  Season  with  salt,  pepper  and 
nutmeg,  and  add  to  the  stew. 

BELGIAN   HARE. 

Cut  into  small  pieces,  and  fry  in  lard  and  butter; 
when  brown,  slice  an  onion  over  it,  and  brown 
with  flour.  Then  put  into  a  kettle,  and  cover  with 
water,  and  simmer  until  tender.  Season  the  gravy 
with  salt,  pepper,  nutmeg,  and  a  finely  chopped 
carrot.  If  the  gravy  is  not  thick  enough,  use  more 
flour.  A  piece  of  bacon  boiled  with  the  hare  will 
improve  it. 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


61 


MEATS 


TO  BOIL  FRESH  MEATS. 

Place  in  a  kettle  of  boiling  water;  skim  as  soon 
as  scum  arises  and  place  where  it  will  boil  slowly 
but  constantly.  There  should  be  enough  water  to 
last  until  thoroughly  cooked.  No  salt  should  be 
added  until  meat  is  about  three-fourths  done. 
Skim  again  after  salting,  as  more  scum  will  arise. 
Allow  about  20  minutes  to  the  pound,  according 
to  quality  of  meat.  The  older  the  meat,  the  longer 
time  it  needs.  A  pod  of  red  pepper  in  the  water 
will  prevent  the  odor  of  boiling  meat  filling  the 
house.  If  meat  seems  tough,  put  a  tablespoon  or 
two  of  vinegar  into  water  before  putting  in  the 
meat.  When  preparing  a  leg  of  mutton  for  boil- 
ing, always  be  sure  to  remove  the  thin  outer  skin. 

TO  BOIL  SALTED  MEATS. 

Put  on  in  cold  water  and  let  slowly  come  to  a 
boil,  allowing  about  40  minutes  to  the  pound, 
modified  according  to  quality  of  meat.  Dried  and 
smoked  meats  should  be  soaked  for  some  hours 
before  putting  into  water. 

PRIME  ROAST  BEEF. — Mrs.  A.  H.  Wright. 

Have  the  bones  removed  and  the  roast  skew- 
ered. Dredge  well  with  flour,  pepper  and  salt, 
and  place  on  top  a  piece  of  suet.  Place  in  pan  on 
a  trivet,  or  on  2  or  3  bones  laid  cross-wise  of  pan, 
to  keep  it  out  of  the  fat.  The  oven  should  be  very 
hot  when  the  meat  is  put  in  that  the  surface  may 
be  quickly  seared  over  and  the  juices  confined. 
As  soon  as  it  browns  well,  add  a  little  boiling 
water.  Keep  the  fire  hot  and  baste  every  10  or  15 
minutes,  adding  a  little  water,  as  it  boils  away, 
and  turning  the  meat  so  as  to  brown  both  sides. 
When  done,  remove  the  meat  and  thicken  the 
gravy  with  flour  and  season  to  taste.  A  two-rib 


BeestLF?ou7       Use  only  "Sperry's  Best  Family." 


62  MEATS. 


roast  will  cook  in  l1/^  hours.    If  wanted  very  well 
done,  allow  a  little  more  time. 

A  GOOD  WAY  TO  USE  COLD  MUTTON. 

Chop  the  meat  fine,  moisten  with  a  little  broth, 
if  you  have  it;  if  not,  with  a  little  water.  Season 
with  butter,  salt  and  pepper,  and  heat.  Serve  on 
slices  of  buttered  toast. 

COTTAGE  MEAT  PIE. — Mrs.  G.  W.  Grupe. 

Three  cups  cold  cooked  meat,  1  tablespoon 
minced  onion,  2  tablespoons  butter,  2  tablespoons 
flour,  1  cup  milk  or  water  and  2  teaspoons  salt. 
Cook  for  a  minute  or  two  on  top  of  stove.  Then 
spread  3  or  4  cups  mashed  potatoes  over  the  top. 
Koughen  surface  with  a  fork  and  bake.  May  be 
used  with  or  without  lower  crust. 

VEAL  CROQUETTES  WITH  STRING  BEANS. 

Chop  2  pounds  of  cold  roast  veal  with  or 
without  2  boiled  sweetbreads;  moisten  with  a  lit- 
tle soup  or  gravy;  add  yolks  of  2  eggs.  Season 
with  a  teaspoon  each  of  chopped  parsley,  salt  and 
cayenne  pepper.  Roll  the  mass  into  cones,  dip 
them  into  beaten  egg;  roll  in  crumbs;  dip  again 
in  beaten  egg  and  roll  again  in  crumbs;  then  fry 
in  hot  fat.  Arrange  neatly  on  a  dish  with  small 
ends  upright.  Around  them  place  a  border  of 
string  beans  nicely  cooked  and  seasoned.  An  ap- 
petizing dish. 

BEEFSTEAK  PUDDING. — Mrs.   W.   R.   Thresher. 

Two  Ibs  round  steak;  roll  in  flour;  fry  brown  in 
part  butter  and  part  lard.  Season  highly  with 
salt  and  pepper,  and  cut  in  pieces  about  2  inches 
square.  Place  in  a  stew-pan  and  cook  until  ten- 
der with  plenty  of  water.  When  tender,  add 
water  enough  to  have  plenty  of  gravy  and  thicken 
with  flour.  Make  a  dough  as  for  baking  powder 
biscuit;  roll  out  a  large  round  of  it,  an  inch  or 
more  in  thickness.  Lay  it  on  a  buttered  plate, 
and  place  the  meat  in  the  center.  Fold  the  edges 


This  Cook  Book  Was  Printed  by  THE  RECORD. 


MEATS.  63 

over  the  meat  and  pinch  the  dough  together  in 
the  middle,  putting  in  a  little  of  the  gravy.  Put 
in  the  steamer,  cover  the  top  of  the  steamer  with 
a  folded  cloth  and  steam  about  3-4  hour.  Serve 
hot  with  plenty  of  gravy. 

LEG  OF  MUTTON. 

Put  in  kettle  and  cover  with  boiling  water.  Let 
boil  gently  for  1  hour;  then  place  it  in  a  roasting 
pan;  season  well  with  salt,  pepper,  and  a  dash  of 
ginger;  dredge  well  with  flour  and  put  in  a  hot 
oven  for  iy2  hours,  basting  often  with  some  of  the 
broth  it  was  boiled  in.  Brown,  and  serve  with 
caper  sauce.  Caper  sauce:  One  tablespoon  of 
flour  rubbed  into  2  tablespoons  melted  butter; 
add  boiling  water  until  it  thickens.  Season  with 
salt  and  2  tablespoons  capers. 

VEAL  SOUFFLE. — Mrs.  E.  H.   Fontecilla. 

Two  cups  scalded  milk,  2  level  tablespoons  flour, 
2  tablespoons  butter,  y2  cup  bread  crumbs,  2  cups 
finely  chopped  cooked  veal,  yolks  of  2  eggs,  well 
beaten,  1  tablespoon  finely  chopped  parsley,  salt 
and  pepper.  Make  a  sauce  of  milk,  flour,  butter, 
salt  and  pepper,  add  crumbs  and  cook  a  minute. 
Eemove  from  fire  and  add  veal,  parsley  and  yolks 
of  eggs.  Have  whites  of  eggs  beaten  to  a  stiff 
froth  and.  fold  into  the  mixture.  Turn  into1  a 
buttered  pudding  dish  and  bake  in  a  moderate 
oven  thirty  minutes.  Serve  immediately.  Cold 
corned  beef  prepared  in  same  manner  is  delicious. 

MEAT  BALLS  WITH  TOMATO  SAUCE. 

Chop  fine  any  cold  meat,  especially  bits  left 
from  roast  beef  or  veal;  add  1  cup  bread  crumbs 
wet  with  milk,  1  egg  and  seasoning;  make  into 
balls  as  you  would  sausage  meat.  Fry  brown  2 
or  3  onions,  to  which  add  left-over  gravy,  if  any, 
and  about  1  quart  of  tomatoes,  and  season.  After 
this  has  cooked  together  for  about  20  minutes, 
lay  in  meat  balls,  and  cook  for  about  y2  hour; 


"Sperry's  Best  Family  Flour."     Pure,  Sweet,  Clear. 

m 

64  MEATS. 

when  ready  to  serve,  put  meat  balls  on  platter 
and  cover  with  the  tomato  sauce. 

TOMATO  MEAT  PIE. — Mrs.  H.  Hickinbotham. 

Cover  the  bottom  of  a  pudding  dish  with  bread 
crumbs;  add  a  layer  of  cold  roast  mutton,  chopped 
fine,  then  a  layer  of  sliced  tomatoes,  and  so  on, 
using  crumbs  for  the  top  layer.  Season  each 
layer  highly,  using  cayenne  pepper,  and  placing 
bits  of  butter  on  each  layer  of  crumbs.  Bake 
until  browned  and  serve  hot.  Cold  veal  or  pork 
may  be  used  in  the  same  way. 

MEAT  LOAF  IN  BICE  BORDER. — Mrs.  S.  A.  Borland. 

Grease  well  a  basin,  placing  a  border  of  cold 
cooked  rice  about  an  inch  thick  around  the  edge. 
Chop  fine  the  meat  remaining  from  a  roast.  To 
1/2  cup  of  meat  add  1  egg  well  beaten,  a  slice  ofl 
bread,  soaked  in  warm  water  and  pressed  dry,  and 
enough  of  the  gravy  or  water  to  moisten.  Season 
to  taste  and  fill  this  with  the  rice  border.  This 
should  be  prepared  about  3-4  of  an  hour  before 
dinner,  covered  closely  in  a  double  boiler  and 
steamed.  Turn  it  out  on  platter  and  pour  around 
it  a  tomato  sauce,  made  as  follows:  One  table- 
spoon melted  butter,  1  tablespoon  flour,  y2  can 
strained  tomato.  Cook  until  thick. 

POT  ROAST. — Mrs.   J.  Harry. 

Always  have  a  piece  of  solid  beef  for  pot  roast 
with  a  little  fat.  Let  the  pot  get  hot,  then  put  in 
the  beef  and  brown  on  all  sides  quickly,  then  add 
2  cups  of  hot  water,  salt  and  pepper,  piece  of 
onion  and  a  piece  of  tomato;  simmer  l1/^  hours. 
Add  more  water  if  you  want  more  gravy  and  just 
before  serving  thicken  gravy  with  flour. 

MINT  SHERBET  FOR  ROAST  MUTTON. — Ella  S.  Salbach. 

One-half  pound  sugar  to  1  scant  quart  boiling 
water.  Boil  while  stripping  leaves  from  12  stalks 
of  fresh  mint;  chop  the  leaves  then  pound  to  a 
pulp  and  add  to  the  hot  syrup.  When  cool,  add 

THE  RECORD  Is  the  Paper  for  Your  Children. 


«  = 

MEATS.  65 

the  juice  of  2  lemons;  strain  and  freeze  to  the  con- 
sistency of  mush. 

BROILED    BEEFSTEAK. 

Place  the  steak  on  a  hot,  well-greased  gridiron 
and  leave  only  long  enough  to  sear  one  side  so 
that  the  juices  cannot  escape,  then  turn  and  sear 
the  other,  and  cook  from  five  to  twelve  minutes, 
as  wanted  rare  or  well  done,  turning  often,  to 
keep  in  the  juices  and  prevent  scorching.  Dish 
on  a  hot  platter,  season  with  salt  and  pepper  and 
bits  of  butter  and  serve  at  once.  If  the  means  of 
broiling  are  not  at  hand,  heat  a  frying-pan  siz- 
zling hot,  put  in  steak,  brown  or  sear  as  quickly 
as  possible  on  both  sides  to  keep  in  the  juices. 
then  cook  until  done,  turning  several  times.  Dish 
and  season  as  broiled  steak.  This  is  nearly  as 
good  as  broiled  steak.  Use  no  fat  in  frying.  If 
the  fry-pan  is  hot  enough  the  meat  will  not  stick. 

TOUGH  STEAK  MADE  TENDER. — Mrs.  R.  L.   Gardner. 

Salt,  pepper  and  roll  in  flour  and  fry  a  rich 
brown.  Nearly  cover  with  hot  water.  Place  a 
cover  over  the  frying  pan  and  remove  to  back  of 
the  stove.  Allow  the  steak  to  simmer  for  an  hour 
or  more,  adding  a  little  water  from  time  to  time 
to  prevent  scorching. 

BAKED   ROUND   STEAK. 

Cut  into  small  pieces.  Dredge  each  with  flour 
and  place  in  bottom  of  well-buttered  pan  a  layer 
of  steak.  Season  well  with  salt,  pepper  and  bits 
of  butter.  Continue  until  all  the  steak  is  used. 
Fill  the  pan  two-thirds  full  of  water,  cover  tightly, 
and  bake  l1/^  hours. 

ROUND  STEAK.      (Italian.) — Mrs.  D.  O.  Castle. 

Season  a  25-cent  steak  with  salt  and  pepper; 
then  pour  over  it  2  tablespoons  vinegar  and  let  it 
remain  y2  hour  to  make  it  tender.  Heat  a  large 
tablespoon  of  lard  very  hot  in  frying  pan.  Kub 
steak  with  garlic  and  dredge  both  sides  with 


*nothe  BLtLFlou£       Use  onlv  "Sperry's  Best  Family." 

==! 


66  MEATS. 


flour;  place  in  the  hot  pan  and  brown  it  on  both 
sides.  Add  to  it,  2  bay  leaves,  1  sage  leaf,  1  small 
onion  and  a  little  finely  chopped  parsley;  also  I 
pint  cold  water  and  cook  slowly  1  hour.  Add  a 
little  more  water  if  needed  to  keep  from  burning. 
Steak  cooked  in  this  manner  is  delicious. 

SPANISH  BEEFSTEAK. — Mrs.  Calder. 

Fry  the  steak  well,  and  in  the  same  fat,  after 
the  steak  is  removed,  fry  some  onions  and  green 
peppers.  When  well  fried,  cut  some  tomatoes 
very  fine,  sufficient  to  make  enough  sauce  for  the 
quantity  of  steak.  Fry  these  with  the  onions,  then 
season.  Let  stand  about  3  minutes,  then  pour 
over  the  steak. 

FRIED  TRIPE. — Mrs.  Geo.  Tatterson. 

Cut  the  tripe  into  pieces  the  size  you  wish  to 
fry;  cover  with  cold  water  and  boil  y2  hour;  then 
drain  off  the  water.  Make  a  batter  of  2  eggs,  4 
tablespoons  milk,  salt,  pepper  and  1  tablespoon 
flour.  Dip  the  tripe  into  the  batter  and  fry  in  hot 
lard  or  drippings. 

ROLLED  CORN  BEEF. — Mrs.   H.   Hickinbotham. 

Use  a  flank  piece  of  corned  beef.  Make  a  dress- 
ing as  for  chicken  or  turkey.  Spread  it  over  the 
beef,  roll  tightly  and  tie.  Place  in  a  thin  cloth 
and  boil  until  tender.  Take  up,  drain  and  press 
under  a  weight.  Slice  cold  and  garnish  with 
small  cucumber  pickles. 

FRIED  LIVER. 

Cut  the  liver  (calf's  is  the  best)  into  thin  slices; 
pour  boiling  hot  water  over  and  immediately 
drain  it  off;  then  skin,  season  with  pepper  and 
salt;  roll  in  Graham  flour  or  cracker  dust,  and 
fry  in  skillet  containing  some  hot  fat  or  butter. 
Have  skillet  well  covered,  and  fry  slowly  for 
about  20  minutes  until  a  nice  brown.  Make  a 
gravy  by  stirring  into  the  fat,  after  bacon  has 
been  removed,  1  tablespoon  flour  and  adding 


Everyone  Is  Heading  THE  RECORD— Why? 


is  a 

MEATS.  67 

about  1  pint  milk.    Boil  up,  season  and  serve  with 
gravy  poured  over  the  liver. 

VEAL  LOAF. 

Three  and  one-half  pounds  of  minced  veal,  3-4 
pounds  pork  (leg  is  best),  3  eggs  (well  beaten),  1 
tablespoon  pepper,  1  tablespoon  salt,  1  grated 
nutmeg,  a  little  sage,  4  rolled  crackers,  1  table- 
spoon cream,  and  butter  size  of  an  egg.  Mix  all 
together  into  a  loaf,  put  into  a  pan  and  bake  in  a 
moderate  oven,  basting  frequently.  Some  add  a 
little  onion  to  this  and  others  a  teaspoon  of  sugar. 
To  make  a  beef  loaf,  use  beef  instead  of  veal,  and 
bake  with  small  piece  of  suet  placed  on  top. 

VEAL  LOAF. — Mrs.  E.   A.   Hamilton. 

Chop  2  pounds  veal;  add  !/4  pound  salt  pork, 
chopped;  1  cup  cracker  crumbs,  2  eggs,  salt,  pep- 
per and  sage  to  taste.  Mix  well.  Press  into  bak- 
ing powder  cans  and  steam  about  21/>  hours. 
When  cold,  run  a  knife  around  the  can,  and  the 
loaf  will  come  out  in  nice  shape  to  slice  cold. 

VEAL  CUTLET  SAUTE  WITH  PUREE  OF  CARROTS. 

Select  the  cutlets  from  the  thick  part  of  the 
leg;  beat  them  well,  then  bro'wn  in  a  little  butter. 
Boil  2  dozen  carrots  in  salted  water  for  1/2  hour; 
mash  them  and  rub  them  through  a  sieve;  add  2 
tablespoons  butter  and  season  to  taste.  Cover  the 
bottom  of  a  hot  dish  with  the  carrot  puree,  place 
the  cutlets  on  top  and  serve. 

BROWN  FRICASSEE  OF  VEAL. — Mrs.  C.  H.  Keagle. 

Slice  finely  y±  pound  salt  pork;  put  it  into  a 
kettle  and  cook  until  crisp  and  brown.  Take  out 
the  pork  and  add  2  pounds  veal  cut  into  strips, 
and  turn  until  nicely  browned,  then  transfer  to  a 
saucepan.  To  the  hot  fat  add  3  tablespoons  flour. 
When  brown,  add  1  quart  boiling  water,  stirring 
until  smooth;  pour  this  over  the  meat  and  season 
it  to  taste.  Cover  and  simmer  gently  for  1  hour. 
Serve  with  boiled  rice. 

38 


Know  the  Luxury  Hep  nnlv  "Snpi»rv'«s   Rp«t    Farnilv  '* 

of  the  Best  Flour.  U  Se  O11V       ftlx  rrJ  S   -"^Sl    r  amilV. 


68  MEATS. 


FRIED  VEAL  CUTLETS. — Mrs.  Wesley  Minta. 

The  choicest  cutlets  are  cut  from  the  center  of 
the  hind  leg.  Pound  the  meat  well,  dip  into 
beaten  egg,  then  into  rolled  cracker,  and  place  in 
a  skillet  containing  plenty  of  hot  butter  and  drig- 
pings,  mixed.  Season  well  on  the  upper  side  with 
pepper  and  salt.  Cover  closely  and  when  a  rich 
golden  brown,  turn  and  brown  on  other  side.  Now 
season  this  side.  The  meat  should  cook  very 
slowly  for  nearly  an  hour.  When  done,  remove 
meat;  add  milk  or  cream  to  the  butter  remaining 
in  the  skillet,  thicken  with  a  little  flour  and  sea- 
son with  butter,  pepper  and  salt.  Pour  this  gravy 
over  the  cutlets.  Some  serve  sliced  lemon  with 
this  dish. 

FRIED  BACON  AND  EGGS. 

Cut  bacon  in  thin  slices  and  fry;  some  prefer  it 
crisp,  others  fry  only  till  transparent.  To  fry 
crisp,  put  it  in  a  very  hot  skillet  and  tend  care- 
fully. Fry  eggs  in  same  pan  and  serve  one  on 
each  slice. 

For  liver  and  bacon,  take  out  the  bacon  when 
fried;  keep  hot  and  fry  the  sliced  liver  in  same 
fat.  When  done,  serve  on  same  dish  with  the 
bacon;  garnish  with  slices  of  lemon. 

MOCK  DUCK. — Mrs.  R.  L.  Gardner. 

Chop  finely  a  slice  of  salt  pork;  mix  it  with  a 
cup  of  bread  crumbs,  a  small  minced  onion,  pep- 
per, and  sage.  Spread  on  a  slice  of  round  steak. 
Roll  it  up,  tie,  and  put  it  in  a  pan  with  a  pint  of 
hot  water,  laying  a  slice  of  salt  pork  on  top.  Add 
a  little  salt,  if  the  pork  is  not  salt  enough,  to 
season  it.  Cover  and  bake  nearly  3  hours.  Brown 
and  serve  with  a  gravy. 

MOCK  TERRAPIN. 

Season  half  a  calf s  liver  with  salt  and  fry 
brown  in  butter;  cut  into  small  bits;  dredge  well 
with  flour;  add  y2  pint  water,  teaspoon  each  of 


Musical,  Literary  Programs  Printed  by  THE  RECORD. 


MEATS.  69 

mixed  mustard  and  lemon  juice,  ^  saltspoon 
cayenne,  2  hard-boiled  eggs,  chopped  fine,  and  2 
tablespoons  butter.  Boil  a  minute  or  two  and 
serve.  Cold  veal  may  be  used  instead  of  liver. 

THE  COOKING  OF  PORK. 

Pork  roast.  Roast  slowly  at  first,  and  allow  a 
half  hour  to  the  pound,  as  pork  must  be  well  done. 
Fried  apples,  or  apple  sauce,  is  always  nice  with 
pork,  cooked  in  any  style.  For  chops:  Procure 
the  loin  and  fry  slowly  until  very  well  done;  serve 
plainly,  seasoned  with  pepper  and  salt. 

ROAST    VEAL   OR    LAMB    WITH    DRESSING. 

Remove  bone  from  foreshoulder.  Place  a  dress- 
ing in  the  cavity  from  which  the  bone  has  been 
removed.  Rub  the  meat  thoroughly  with  salt, 
pepper  and  flour.  Place  on  trivet  in  baking-pan 
with  a  little  hot  water  and  put  into  oven.  Baste 
frequently.  Twenty  minutes  to  the  pound  and  20 
minutes  over  is  usually  the  time  for  roast  veal, 
lamb  and  pork.  Probably  the  lamb  needs  a  little 
less  time  than  veal  or  pork.  Make  gravy  as  for 
any  roast. 

BOILED  HAM. 

Pour  boiling  water  over  the  ham  and  let  stand 
until  cool  enough  to  wash;  scrape  clean,  put  into 
the  boiler,  with  cold  water  enough  to  cover;  bring 
to  boiling  point,  skim,  and  place  on  back  of  stove 
to  simmer  steadily  for  6  or  7  hours,  or  until  ten- 
der when  pierced  with  a  fork;  be  careful  to  keep 
water  at  boiling  point,  but  do  not  allow  to  go 
much  above  that.  Turn  the  ham  once  or  twice  in 
the  water;  when  done,  take  up  and  put  into  bak- 
ing-pan to  skin;  dip  hands  in  cold  water,  take  skin 
between  fingers  and  peel  as  an  orange;  set  in  mod- 
erate oven,  placing  lean  side  of  ham  downward, 
and  bake  1  hour. 

TRIPE  "CREOLE" — Mrs.  P.  Kahn. 

Cut  l1/^  Ibs  tripe  into  small  pieces  and  fry  in  a 
pan  writh  2  ounces  butter,  1  onion  and  y%  green 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


70  MEATS. 


pepper  (both  chopped).  Brown  slightly  for  6  min- 
utes. Transfer  to  a  sauce  pan  and  add  1  chopped 
tomato  and  y2  pint  Spanish  sauce.  Season  with 
salt,  pepper,  a  crushed  clove  of  garlic  and  a  bay 
leaf.  Cook  for  15  minutes  and  serve  with  a  spoon- 
ful of  chopped  parsley  sprinkled  over  the  top. 
Spanish  sauce  is  a  mixture  of  flour  and  good 
broth,  stirred  until  smooth,  simmered  for  an  hour 
and  strained  through  a  sieve,  then  add  a  gener- 
ous piece  of  butter. 


For  Servants,  Use  THE  RECORD'S  Help  Wanted  Page. 


H= 


PICKLES  AND  PRESERVES 


PICKLED  NASTURTIUM  SEEDS. 

Fill  a  jar  with  unripe  nasturtium  seeds.  Pour 
boiling  vinegar,  well  salted,  over  them.  Drain  off 
the  vinegar  after  three  days  and  boil  again.  Pour 
over  the  pickles  as  at  first.  Repeat  this  three  times. 
These  are  an  excellent  substitute  for  capers. 

PEACH    CHUTNEY. 

Six  Ibs  peaches,  2  Ibs  sugar,  1  Ib  raisins,  1-3  Ib 
salt,  i/o  Ib  green  ginger  root,  14  Ib  mustard  seed,  ^ 
Ib  red  chili  peppers  and  2  quarts  vinegar.  Pare  and 
slice  peaches,  stew  until  soft  in  half  of  the  vinegar; 
boil  the  sugar  and  the  other  half  of  vinegar  into  a 
syrup;  add  the  raisins,  seeded  and  chopped;  the 
mustard  seed,  crushed;  the  peppers,  seeded  and 
chopped;  and  the  ginger  root,  chopped.  Add  the 
salt  and  a  little  garlic ;  boil  all  together  for  20  min- 
utes and  seal  in  jars. 

CUBBY. — Mrs.   A.  H.  Wright. 

Fry  tender  1  dry  onion,  1  large  tooth  of  garlic, 
a  piece  each  of  carrot  and  parsnip ;  add  1  teaspoon 
salt  and  put  all  through  a  colander.  Brown  1  table- 
spoon butter;  add  1  dessertspoon  flour  rubbed 
smooth,  then  add  gradually  1  pint  soup  stock  and 
1  raw  potato,  grated.  Boil  slowly  until  it  thickens. 
Boil  1  cup  cocoanut  in  1  cup  milk.  Strain  and  add 
to  curry  just  before  serving. 

MIXED  MUSTABD. — Mrs.  Geo.  W.  Tatterson. 

Two  tablespoons  mustard,  1  tablespoon  each  of 
flour  and  olive  oil,  I  teaspoon  sugar  and  a  pinch 
of  salt.  Mix  all  but  the  oil.  Stir  in  boiling  water 
sufficient  to  make  a  thick  paste.  Thin  with  vinegar, 
add  oil  and  stir  well.  Milk  may  be  substituted  for 
oil. 


=JH 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 

72  PICKLES  AND  PRESERVES. 

FRENCH  MUSTARD. — Mrs.   Geo.   Condict,   Lockeford. 

Cream  together  three  tablespoons  each  of  mus- 
tard and  sugar.  Add  1  egg  beaten  light,  then  add 
gradually  1  teacup  vinegar  and  beat  until  smooth. 
Cook  3  minutes,  stirring  constantly.  When  cool 
beat  in  1  tablespoon  of  olive  oil.  Milk  may  be  used 
instead  of  oil. 

ENCHILADA  SAUCE. — Mrs.  W.  R.  Thresher. 

Fry  until  brown  3  sliced  onions  in  3  tablespoons 
olive  oil.  Strain,  and  add  3  tablespoons  flour.  Stir 
smooth  and  add  the  strained  juice  from  1  quart 
cooked  tomatoes  which  have  been  brought  to  a 
boiling  point.  Add  1  teaspoon  each  of  sugar  and 
salt,  3  tablespoons  "Grandma's"  pepper  which 
has  been  moistened  with  water  for  10  or  15  minutes 
before  using.  Strain  mixture  and  add  grated 
cheese  if  desired.  Pour  over  macaroni  or  rice. 

CHOW    CHOW. 

Twelve  Ibs  shredded  (green)  tomatoes,  3  Ibs 
green  peppers,  5  Ibs  silver-skin  onions.  Sprinkle 
with  salt  and  let  them  stand  over  night.  Press  dry 
and  add  I  head  cabbage,  1  stock  celery,  3  quarts 
vinegar,  1  pint  brown  sugar,  10  cents'  worth  of 
white  mustard  seed  and  5  cents'  worth  of  celery 
seed.  Cook  tender  and  bottle. 

CHOW  CHOW. — Mrs.  Graves,  Kansas  City. 

Chop  green  tomatoes  fine,  sprinkle  with  salt  and 
let  them  stand  24  hours.  Use  same  amount  of  cu- 
cumbers and  cauliflower.  Take  !/4  amount  of 
onions,  chop  separate,  cover  with  cold  vinegar  for 
48  hours.  Press  dry  and  add  celery  and  white  mus- 
tard seed,  horseradish  and  green  and  red  peppers, 
4  Ibs  brown  sugar  to  the  gallon  and  vinegar  suffi- 
cient to  cover.  Boil  20  minutes. 

TOMATO  CHOW  CHOW.— Mrs.   Roblin. 

One-half  bushel  green  tomatoes,  1  dozen  onions, 
6  green  peppers  chop  all  and  sprinkle  with  1  pint 
salt.  Let  them  stand  over  night.  Drain  and  cover 

THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


PICKLES  AND  PRESERVES.  73 

with  good  vinegar  and  cook  slowly  for  1  hour. 
Strain  and  put  in  jars,  leaving  an  inch  of  space 
at  top  of  dressing. 

Dressing  is  as  follows :  Mix  and  cook  thoroughly 
2  Ibs  sugar,  2  teaspoons  each  of  cloves,  cinnamon 
and  allspice,  1  teaspoon  pepper,  y2  cup  ground  mus- 
tard seed,  1  pint  grated  horseradish  and.  vinegar 
sufficient  to  mix.  Pour  boiling  hot  over  mixture, 
will  keep  for  years. 

CHILI  SAUCE.— Louise  Wurster. 

Twenty-four  ripe  tomatoes,  8  green  peppers 
(hot),  4  large  onions,  1  quart  vinegar,  1  cup  brown 
sugar,  1  tablespoon  each  of  allspice,  cloves,  cinna- 
mon, mustard  and  salt.  Chop  onions  and  peppers. 
Tie  spices  in  a  bag.  Boil  all  together  4  or  5  hours. 
Seal  in  fruit  jars. 

CHILI  SAUCE. — Mrs.  Taylor,  Benicia. 

To  1  dozen  ripe  tomatoes  and  2  onions,  chopped 
fine,  add  1  cup  vinegar,  y2  cup  sugar,  I  large  spoon 
salt,  little  cayenne  or  chili  pepper.  Boil  3  hours 
and  bottle. 

TOMATO  CATSUP. — Mrs.   L.   O.    Stamper. 

Slice  1  small  box  of  tomatoes  and  sprinkle  over 
them  6  tablespoons  salt.  Let  them  stand  over 
night.  Then  drain  off  the  water  and  add  1  pint 
vinegar,  3  ounces  mustard,  y2  ounce  cinnamon,  all- 
spice, red  and  black  pepper.  Boil  1  hour  and  set 
away  for  3  or  4  days.  Then  boil  again  and  bottle. 

TOMATO  CATSUP. — Mrs.   Manuel. 

One  gallon  strained  tomatoes,  3  tablespoons  each 
of  salt,  allspice  and  cinnamon,  1  tablespoon  black 
pepper,  2  tablespoons  ground  mustard,  2  teaspoons 
each  of  cloves  and  cayenne  pepper,  and  1  pint  of 
vinegar.  Cook  slowly  for  4  hours. 

CURRANT   CATSUP. 

Five  Ibs  currants,  4  Ibs  sugar,  1  cup  vinegar,  1 
tablespoon  salt,  1  teaspoon  each  of  cinnamon,  cloves 
and  nutmeg.  Boil  1  hour. 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


74  PICKLES  AND  PRESERVES. 

GRAPE  CATSUP. 

Stew  5  Ibs  grapes  until  soft.  Strain  and  add  2~y2 
Ibs  sugar,  1  tablespoon  each  of  cloves,  cinnamon, 
allspice,  pepper  and  salt,  and  1  pint  of  vinegar. 
Boil  until  thick,  then  bottle. 

SPICED  CURRANTS      (Fine.) 

To  every  pint  currants  allow  1  pint  sugar.  Make 
syrup  in  proportion  to  4  pints  sugar  to  1  pint  vine- 
gar, 2  teaspoons  cinnamon,  2  teaspoons  allspice, 
1  teaspoon  cloves,  %  teaspoon  mace,  y2  teaspoon 
salt.  When  boiling  add  currants  and  boil  20 
minutes. 

SPICED  PLUMS. 

The  blue  damson  plums  are  best.  Take  4  Ibs 
sugar,  5  Ibs  fruit,  2  tablespoons  each  of  cinnamon 
and  cloves.  Boil  2  hours;  then  add  1  pint  cider 
vinegar.  Cook  a  few  minutes  and  put  away  in  jars. 

SWEET  PICKLES. 

One  quart  water  and  1  quart  vinegar,  4  pounds 
dark  brown  sugar,  boiled  to  a  syrup.  Pour  on  fruit 
while  boiling.  Leave  36  hours,  turn  off  and  boil 
again.  Pour  on  fruit  and  seal. 

PICKLED  GRAPES. — Mrs.  W.  C.  Ramsey. 

One  gallon  vinegar,  2  gallons  water,  1  gallon 
sugar  and  plenty  of  whole  cloves  and  cinnamon 
bark.  Boil  all  together  and  when  cold  pour  over 
grapes  which  have  been  broken  in  small  bunches, 
and  seal. 

PICKLED  FIGS. — Mrs.  P.  W.  Wurster. 

Ten  Ibs  figs,  4  Ibs  brown  sugar,  1  pint  vinegar, 
4  teaspoons  cinnamon,  2  teaspoons  each  of  cloves 
and  allspice.  Dissolve  i/o  teaspoon  soda  in  plenty 
of  hot  water  and  pour  over  figs  to  destroy  rank 
taste.  Pour  off  and  rinse  in  hot  water  and  drain. 
Heat  vinegar  and  sugar  until  sugar  is  dissolved. 
Tie  spices  in  a  bag  and  place  in  hot  syrup.  Add 
figs  and  boil  1  hour  and  bottle. 


THE   DAILY  RECORD'S  Circulation   IS  the  Largest 


PICKLES  AND  PRESERVES.  75 

PICKLED  FIGS. — Mrs.  W.  C.  Ramsey. 

Seven  Ibs  figs,  1  pint  good  cider  vinegar,  3  Ibs 
sugar  and  plenty  of  whole  cloves  and  stick  cinna- 
mon. Place  spices  in  a  bag  and  boil  with  vinegar 
and  sugar.  Drop  in  figs  and  boil  until  tender.  Put 
in  glass  jars  like  other  fruit. 

SWEET  PICKLED  FIGS. — Mrs.  Wesley  Minta. 

Take  figs  and  boil  till  tender;  take  them  out  and 
lay  singly  on  plate  or  colander,  drain  day  and  night 
till  thoroughly  dry,  then  put  into  the  boiling  syrup 
and  boil  15  minutes.  Take  them  out  carefully  and 
put  into  jars.  Pour  syrup  over  them.  For  3  morn- 
ings pour  off  syrup  and  scald,  then  pour  over  and 
set  aside. 

SYRUP. 

One  quart  vinegar,  3  pounds  sugar,  5  cents'  stick 
cinnamon,  broken  and  tied  in  a  bag.  Let  all  come 
to  a  boil. 

OIL   PICKLES. — Mrs.    F.    A.    Pollard. 

One  hundred  small  cucumbers  sliced  thin,  I  quart 
button  or  silver-skin  onions  sliced  thin.  Sprinkle 
whole  with  y2  pint  salt.  Drain  6  hours.  Mix  with 
2  gills  sweet  oil,  2  ounces  celery  seed,  1  dessert 
spoon  black  pepper.  Place  in  jars  and  cover  with 
cold  vinegar. 

MIXED  PICKLES.— Mrs.  M.   A.  Moore,  Grass  Valley,  Cal. 

Four  quarts  small  cucumbers,  2  quarts  onions, 
2  quarts  green  tomatoes,  sliced  fine,  2  quarts  string 
beans,  cauliflower  and  green  peppers,  as  much  as 
needed.  Put  all  together  in  salt  and  water  for  24 
hours.  Cut  fine  and  scald  in  same  water. 

DRESSING    FOR    SAME. 

Six  tablespoons  of  mustard,  5  cents'  worth  of  tu- 
meric,  l1/^  cups  of  sugar,  1  cup  of  flour,  2  quarts 
vinegar.  Take  mustard,  flour,  sugar  and  tumeric 
and  wet  with  a  little  vinegar.  Stir  in  2  quarts 
vinejrar.  Put  it  on  the  stove  to  heat  and  thicken. 


ThTh!f  if°Truerthest'  Use  onlv  "Sperry's  Best  Family  Flour" 


76  PICKLES  AND  PRESERVES. 

Keep  stirring  to  prevent  sticking.  If  a  little  too 
thick,  thin,  with  vinegar.  After  filling  jars  with 
pickles,  pour  the  dressing  over  while  hot. 

MIXED  PICKLES.  —  Mrs.  L.  J.  Locke,  Lockeford,  Cal. 

Peel  and  slice  1  quart  large  cucumbers,  1  quart 
small  cucumbers  (whole),  1  quart  celery  cut  in 
small  pieces,  1  quart  small  silver-skin  onions,  1 
quart  string  beans,  1  large  cauliflower  in  pieces,  6 
mango  peppers  sliced,  2  small  green  peppers.  Place 
all  in  weak  salted  water  for  24  hours.  Scald  in 
same  and  drain. 

DRESSING  FOB  SAME. 

Six  tablespoons  ground  mustard,  1  tablespoon 
turneric,  3  quarts  cider  vinegar,  %  cup  sugar,  1  cup 
flour,  4  teaspoons  celery  seed.  Mix  well  and  cook 
enough  to  cook  flour.  Pour  over  pickles  and  seal 
hot. 


GERMAN  SALT  PICKLES.  —  Mrs.  L.  O.  Stamper. 

Select  cucumbers  of  medium  size  with  the  stems 
on.  Wash  well.  Prepare  a  brine  that  is  strong 
enough  to  float  an  egg.  Place  a  layer  of  grape 
leaves,  then  a  layer  of  cucumbers,  then  a  layer  of 
dill.  Repeat  until  all  are  used.  Let  them  stand 
two  weeks  before  using.  Wash  and  place  pickles 
in  vinegar  if  desired. 

GERMAN  SWEET  PICKLES. 

Peel  and  remove  seeds  from  ripe  cucumbers,  and 
place  in  brine  strong  enough  to  float  an  egg.  After 
soaking  in  brine  for  12  hours,  wash  thoroughly, 
wipe  dry,  and  cut  into  strips.  Cover  with  a  brine 
made  of  vinegar  and  water  in  equal  parts,  and  boil 
up  once.  Drain  cucumbers  and  place  in  a  jar  in 
alternate  layers  with  dill.  Add  a  few  mustard 
seeds,  and  a  bag  of  cloves  and  cinnamon  to  second 
brine,  also  a  small  amount  of  sugar.  Boil  again, 
and  pour  over  cucumbers  while  hot. 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


PICKLES  AND  PRESERVES.  77 

QUINCE  HONEY. — Mrs.  C.  M.  Grupe. 

Five  Ibs  sugar  boiled  in  1  quart  of  water.  Grate 
4  quinces  and  mix  with  syrup.  Cook  slowrly  for  15 
minutes. 

ORANGE  MARMALADE. 

To  every  Ib  fruit  add  1  quart  water.  Let  it  stand 
24  hours.  Boil  until  skins  are  soft.  When  cold  add 
1  Ib  sugar  to  each  pint  of  fruit  and  boil  2  hours. 
When  removed  from  stove  add  juice  of  4  lemons 
to  each  dozen  oranges.  Use  the  whole  of  the  orange. 

ORANGE  MARMALADE. — Mrs.  H.  Hickinbotham. 

Slice  12  oranges  very  thin.  To  each  Ib  of  fruit 
add  2  quarts  water  and  let  it  stand  24  hours.  Cook 
until  tender,  and  set  away  for  12  hours.  Add  1  Ib 
sugar  for  each  Ib  fruit  and  boil  1  hour.  Remove 
from  stove  and  add  juice  of  6  lemons.  Bottle  and 
seal  with  paraffine. 

ORANGE  MARMALADE. — Mrs.   C.   E.   Morehead. 

Slice  4  oranges  and  2  lemons  in  quarters,  then 
cut  opposite  way,  very  thin.  Add  2  quarts  water 
and  boil  2  hours.  Allow  1  cup  sugar  to  1  cup  juice. 
Boil  i/o  hour.  This  makes  8  glasses. 

ORANGE  MARMALADE. — Mrs.  R.  L.   Gardner. 

Slice  thin  4  oranges  and  2  lemons.  Measure  and 
add  1  pint  water.  Cook  until  tender,  and  add  as 
much  sugar  as  you  had  mixture  before  cooking. 
Boil  until  it  jells. 

FIG  MARMALADE. — Louise  Wurster. 

Allow  y2  Ib  sugar  to  1  Ib  peeled  (black)  figs.  Boil 
figs  3  hours,  add  1  lemon,  sliced  fine  and  sugar. 
Boil  all  1  hour. 

FIG  MARMALADE. — Mrs.  Geo.  Tatterson. 

Allow  1  lemon  to  2  Ibs  peeled  figs.  Boil  15  min- 
utes. Add  %  Ib  sugar  to  each  Ib  fruit.  Boil  25  min- 
utes, stirring  constantly. 

PEACH  AND  PINEAPPLE  JAM. 

Ten  Ibs  peaches,  6  Ibs  sugar,  1  pineapple  shred- 
ded. Boil  2  hours. 


5n™e  g^Fioff.       Use  oply  "Sperry's  Best  Family." 

78  PICKLES  AND  PRESERVES. 

PEACH  AND  PINEAPPLE  PRESERVES — 

Mrs.  A.  H.  Wright. 

Five  Ibs  ripe  peaches,  1  can  pineapple,  %  Ib  su- 
gar. Add  sugar  and  boil.  Add  juice  of  pineapple, 
boil  again,  then  add  pineapple,  cut  fine.  Boil  until 
thick.  Put  in  glasses  and  cover  top  with  wax. 

CURRANT  JELLY   (uncooked) — Mrs.  A.  W.  Davidson. 

Take  equal  parts  sugar  and  juice.  Mix  well  and 
set  in  the  sun. 

APRICOT  AND  PINEAPPLE  JAM. 

Nine  Ibs  apricots,  9  Ibs  sugar,  3  Ibs  shredded 
pineapple.  Let  sugar  stand  on  pineapple  over 
night.  Pare  and  stone  apricots.  Mix  well  together 
and  boil  ~Li/o  hours. 

APRICOT  AND  PINEAPPLE  JAM. 

To  5  Ibs  peeled  apricots  use  1  pineapple.  Allow 
%  Ib  sugar  to  1  Ib  fruit.  Cut  apricots  in  halves, 
add  sugar  and  mix  well  before  setting  on  the  stove. 
Cook  from  40  to  45  minutes,  stirring  constantly. 
Cook  pineapple  with  same  proportions  of  sugar 
for  1/2  hour.  Mix  with  the  cooked  apricots  and  re- 
move from  fire.  Must  be  kept  air  tight. 

ISABELLA  GRAPE  JELLY. 

Take  small  bunches  of  grapes.  Use  a  little  water 
to  keep  from  scorching,  and  mash  grapes  while  they 
are  boiling.  Boil  20  minutes  and  work  through  a. 
colander,  then  through  a  coarse  sieve.  Allow  1  cup 
sugar  to  1  cup  grapes.  Boil  15  minutes. 

BLACKBERRY  AND  PLUM  JELLY. — Mrs.  Cyrus  Moreing. 

Four  Ibs  blackberries,  1  Ib  damson  plums,  crush 
while  simmering.  Strain  and  allow  1  pint  sugar 
to  1  pint  juice.  Boil  20  or  30  minutes.  Very  ripe 
berries  can  be  used  as  the  plums  give  necessary 
acidity. 

STRAWBERRY  JAM    (uncooked). — Mrs.   C.  H.  Jones. 

Mash  ripe  berries  very  fine.  Allow  1  cup  sugar 
to  each  cup  berries.  Stir  until  thoroughly  mixed. 
Place  in  jelly  glasses  and  let  stand  a  few  days  be- 
fore covering.  Tie  paper  over  the  glasses.  Rasp- 

This  Cook  Book  Was  Printed  by  THE  RECORD. 


PICKLES  AND  PRESERVES.  79 

berries   and   Loganberries   can  be   used   in   same 
manner. 

STRAWBERRY  JAM   (cooked). 

Boil  fruit  15  or  20  minutes.  Stir  and  skim.  Al- 
low %  Ib  sugar  to  1  Ib  fruit.  Boil  20  or  30  minutes 
longer,  stirring  constantly.  Apply  same  rule  for 
other  kinds  of  berries  and  for  currants. 

STRAWBERRY  JELLY. — Mrs.  W.   C.  Ramsey. 

Put  berries  into  kettle  on  back  part  of  stove  to 
soften  slowly,  mash  well;  when  thoroughly  heated 
pour  through  half  dozen  thicknesses  of  cheese  cloth, 
let  drip,  not  squeeze.  Take  three  cups  of  Astrakan 
apple  juice  to  one  of  strawberry;  let  boil  5  or  6 
minutes;  add  slowly,  equal  quantity  of  heated 
sugar;  let  boil  until  it  jells  (about  ten  minutes). 

STRAWBERRY  PRESERVES. 

To  1  ten-pound  box  of  berries  use  50  cents'  worth 
of  sugar.  Place  sugar  on  back  of  stove  with  1  cup 
water.  When  hot,  put  in  berries  and  let  them  sim- 
mer some  time.  Remove  from  fire  and  set  away 
until  next  day.  Then  simmer  again  and  seal  hot. 


"Sperry's  Best  Family  Flour."     Pure,  Sweet,  Clear. 

— . .  =• 


VEGETABLES 


TIME  TO  COOK  VEGETABLES. 

Potatoes,  boiled,  30  minutes;  baked,  45  minutes; 
squash,  30  minutes;  green  peas,  20  to  40  minutes; 
shell  beans,  1  hour;  string  beans,  2  hours;  green 
corn,  20  minutes;  asparagus,  20  to  30  minutes; 
spinach,  15  minutes;  tomatoes,  1  hour;  cabbage, 
45  to  60  minutes;  cauliflower,  45  to  60  minutes, 
onions,  1  hour;  beets,  1  to  4  hours;  turnips,  1  to 
2  hours;  parsnips,  1  to  2  hours;  carrots,  1  to  2 
hours.  Nearly  all  vegetables  should  be  put  into 
boiling  water  to  cook.  Cabbage,  onions  and  tur- 
nips should  be  cooked  in  an  uncovered  kettle,  thus 
avoiding  the  disagreeable  odor  that  usually  arises 
from  them. 

Spinach  is  best  cooked  in  its  own  juices  without 
the  addition  of  water. 

Hold  onions  under  water  while  peeling  to  prevent 
the  eyes  smarting,  or  put  a  piece  of  raw  potato  on 
the  end  of  the  knife. 

In  preparing  beets  to  boil,  great  care  must  be 
taken  not  to  cut  the  stalks  too  close  or  to  break  off 
the  roots,  which  will  cause  them  to  lose  their  color 
and  flavor. 

Dried  beans  are  sufficiently  parboiled  if  the  skins 
crack  open  when  blown  open. 

Add  a  pinch  of  soda  to  the  water  in  which  beans 
are  parboiled. 

HINTS  ON   COOKING  POTATOES. 

Old  potatoes  are  improved  by  being  peeled  and 
allowed  to  soak  in  cold  salted  water  for  an  hour 
or  two  before  cooking.  When  preparing  potatoes, 
they  should  be  put  in  cold  water  as  soon  as  peeled 
to  prevent  darkening.  Mealy  potatoes,  and  those 
apt  to  cook  to  pieces,  are  better  baked  or  steamed. 
If  salt  is  added  to  the  water,  when  potatoes  are  half 
boiled,  it  will  preserve  their  shape.  If  potatoes 
become  mealy  on  the  outside,  leaving  the  heart  un- 

THE  RECORD  Is  the  Paper  for  Your  Children. 


VEGETABLES.  81 


cooked,  they  should  be  put  to  boil  in  cold  water; 
otherwise,  put  them  in  boiling  water.  When  done, 
drain  off  all  the  water,  place  on  the  back  of  stove, 
uncover  and  allow  them  to  dry  a  little.  Sweet  pota- 
toes require  more  time  to  cook  than  white  po- 
tatoes. 

SARATOGA    CHIPS. 

Take  medium-sized  potatoes,  peel  and  put  into 
cold  salted  water;  when  lard  is  good  and  hot,  re- 
move the  potatoes  from  the  water  and  dry  with  a 
cloth;  slice  as  thin  as  possible  and  cook  in  the  hot 
fat  immediately  until  crisp  and  brown.  Slice  as 
you  need  them  and  fry  only  a  few  at  a  time.  Salt 
just  before  serving. 

WARMED   OVER  POTATOES. 

Take  the  left  over  potatoes  from  dinner  and  cut 
in  small  pieces  into  a  fry-pan ;  salt,  pepper  and  add 
enough  lard  or  butter  to  keep  from  sticking.  Stir 
with  knife  to  keep  from  burning  and  fry  a  nice 
brown;  then  just  barely  cover  with  milk  and  set 
over  fire.  Let  the  milk  dry  away,  stirring  the 
potatoes  all  the  time. 

POTATO  CONES. 

Form  cold  mashed  potatoes  into  small  mounds 
by  pressing  them  into  a  small  sized  cup,  and  then 
remove  carefully  from  the  cup  and  place  in  a  but- 
tered tin,  the  large  end  down;  on  the  top  of  each 
place  a  piece  of  butter ;  place  in  the  oven  until  they 
are  nicely  browned.  If  handled  carefully  they  can? 
be  kept  in  perfect  shape. 

LYONNAISE  POTATOES. 

Cut  into  pieces  sufficient  cold  boiled  potatoes  to 
measure  1  quart;  1  tablespoon  chopped  onion  fried 
a  light  brown  in  3  tablespoons  butter;  add  the  pota- 
toes, season  with  salt  and  pepper,  toss  lightly  with 
fork;  add  when  very  hot,  I  tablespoon  chopped 
parsley,  cook  a  moment  and  serve.  If  liked,  add 
a  few  drops  of  lemon  juice. 


f  FXIOU?.     Use  onlJ  "Sperry's  Best  Family." 


82  VEGETABLES. 


CREAM  POTATOES. 

Put  1  tablespoon  butter  into  a  frying-pan ;  when 
melted  add  1  tablespoon  flour  and  rub  to  a  smooth 
paste ;  add  I1/*?  cups  milk,  and  boil  to  a  thick  cream ; 
add  salt  and  pepper,  and  then  stir  in  2  or  3  cups 
cold  boiled  potatoes,  diced. 

BROWNED    POTATOES. 

Peel  either  white  or  sweet  potatoes,  place  in  the 
pan  with  a  roast  of  beef  or  veal.  Turn  or  baste 
them  frequently,  so  that  they  will  brown  well  in 
the  gravy,  and  allow  them  to  bake  nearly  an  hour. 

STUFFED   POTATOES. 

Bake  6  potatoes  in  a  moderate  oven  about  an 
hour;  cut  in  two  lengthwise;  remove  the  center; 
mash  and  season  with  piece  of  butter  size  of  an 
egg,  about  y2  cup  hot  cream,  pepper  and  salt;  beat 
until  light,  and  add  the  beaten  whites  of  2  eggs. 
Eeturn  to  the  shells,  touch  lightly  here  and  there 
with  the  yolk  of  an  egg  and  bake  in  a  quick  oven. 

MASHED   POTATOES. 

Boil  until  tender,  drain  off  the  water  and  stand 
on  back  of  stove  until  dry ;  mash  with  fork  or  potato 
masher,  season  with  butter,  pepper  and  salt,  add  a 
little  milk  or  cream,  and  beat  until  light  and 
smooth.  Do  this  quickly,  as  they  must  be  served 
very  hot. 

SCALLOPED  POTATOES. 

Place  layers  of  thinly  sliced  raw  potatoes  in  a 
well-buttered  baking  dish;  season  well  with  salt, 
pepper,  butter,  and  dust  a  little  flour  over  them. 
When  pan  is  full,  pour  over  them  milk  in  the  pro- 
portion of  y2  pint  to  a  quart  of  potatoes.  Cover 
the  pan  and  bake  until  tender,  then  remove  the 
cover  and  allow  to  brown.  Bake  about  an  hour. 


SAUCES   TO   SERVE   WITH  VEGETABLES. 


WHITE  OR  CREAM  SAUCE. 

Put  1  tablespoon  butter  into  sauce  pan;  when 
melted  add  1  tablespoon  flour  and  rub  to  a  smooth 


Everyone  Is  Reading  THE  RECORD— Why? 


VEGETABLES.  83 


paste;  add  11/2  cups  milk;  stir  constantly  and  cook 
until  it  is  of  the  consistency  of  thick  cream;  add 
salt  and  pepper.  The  butter  must  not  brown,  and 
the  sauce  should  be  perfectly  smooth  and  free  from 
lumps. 

DRAAVN   BUTTER    SAUCE. 

Proceed  as  above,  using  more  butter  and  boiling 
water  in  place  of  milk,  pouring  it  on  gradually  and 
stirring  briskly  to  prevent  lumping.  Allow  the 
sauce  to  boil  up  once  after  it  is  smooth. 

BAKED   BEANS. — Mrs.    Sophia  Wright. 

One  quart  small  white  beans  put  to  soak  over 
night  in  plenty  of  water.  In  the  morning  drain 
off  the  water  and  put  on  to  boil  in  cold  water. 
When  boiling,  turn  off  the  water  and  cover  again 
with  hot  water ;  when  half  done,  add  about  a  pound 
of  salt  pork,  and  cook  until  the  beans  are  tender. 
Turn  them  into  a  large  pan,  placing  the  pork  in  the 
center;  season  with  pepper  and  salt  (if  the  pork 
is  not  salt  enough),  i/4  cup  sugar  and  1  teaspoon 
dry  mustard.  Bake  3  or  4  hours,  adding  water  as 
needed. 

BAKED  BEANS. — Mrs.  W.  P.  Steinbeck. 

Pick  over  and  wash  1  quart  of  small  white  beans ; 
cover  with  cold  water,  and  allow  to  come  to  a  boil; 
pour  off  all  the  water,  and  cover  again  with  hot 
water.  Cook  till  tender;  drain  and  season  with  1 
teaspoon  salt,  1-3  cup  molasses,  pinch  of  mustard 
and  a  little  cayenne  pepper;  add  a  small  piece  of 
salt  pork  and  bake  5  or  6  hours,  in  moderate  oven, 
adding  water  as  needed.  They  should  be  a  rich 
brown,  when  done. 

SPANISH  BEANS. — Mrs.  Charles  Sampson. 

Soak  1  quart  of  brown  beans  over  night;  parboil 
twice;  add  1  pint  of  tomatoes,  1  large  onion,  4 
cloves  of  garlic,  4  small  red  peppers,  cut  fine,  and 
1  tablespoon  salt.  Boil  3  or  4  hours,  adding  water 
as  it  boils  down.  A  piece  of  salt  pork  or  ham  cut  in 


-88 


Use  only  "Sperry's  Best  Family." 


84  VEGETABLES. 


dice  improves  the  flavor.  Leave  out  the  onion  and 
use  only  2  cloves  of  garlic,  if  a  less  highly  flavored 
dish  is  liked. 

STRING  BEANS. — Mrs.  A.  F.  Harrison. 

String  carefully;  cut  lengthwise  and  crosswise; 
wash  and  drain  thoroughly;  put  heaping  table- 
spoon of  butter  in  frying-pan  and  when  very  hot 
put  in  the  beans.  Stir  constantly  for  10  or  15  min- 
utes, not  allowing  them  to  brown ;  cover  with  boil- 
ing water;  add  salt  and  boil  briskly  until  water  has 
boiled  away,  which  will  be  about  %  of  an  hour. 

ASPARAGUS. 

Wash  thoroughly  and  cut  off  the  white  ends; 
tie  in  bunches  and  place  in  kettle  of  salted  boiling 
water.  Cook  20  minutes;  remove  carefully  to  pre- 
vent breaking.  It  may  be  served  with  butter,  salt 
and  pepper;  with  cream  sauce;  with  drawn  butter 
sauce;  on  toast,  or  with  mayonnaise  dressing,  hav- 
ing the  asparagus  either  hot  or  cold,  when  served 
with  the  dressing. 

CARROTS. 

Wash,  scrape  and  slice  them;  cook  until  tender, 
drain,  season  with  salt,  pepper,  a  tablespoon  of  but- 
ter rolled  in  flour  and  a  little  milk  or  cream.  They 
may  be  cooked  as  above,  mashed  and  seasoned  with 
butter,  pepper  and  salt. 

BAKED  CABBAGE. 

Chop  and  cook  as  for  boiled  cabbage;  when  ten- 
der, drain  and  add  about  y2  as  much  bread  crumbs 
as  cabbage,  3  beaten  eggs,  salt  and  pepper,  small 
pieces  of  butter;  add  milk  enough  to  partly  cover 
and  bake  about  y2  an  hour. 

FRIED  CABBAGE. 

Shred  the  cabbage ;  place  with  some  lard  or  drip- 
.pings  in  the  frying-pan;  cover  and  cook  until  ten- 
der, stirring  occasionally  to  prevent  burning;  sea- 
son with  salt  and  pepper,  add  vinegar  if  liked.  A 
little  water  added  at  first  will  prevent  it  burning. 


Musical,  Literary  Programs  Printed  by  THE  RECORD. 


VEGETABLES.  85 


CABBAGE.— Mrs.   William  French. 

Slice,  boil  tender  in  salted  water,  drain  off  nearly 
all  the  water  and  stir  into  it,  while  hot,  the  follow- 
ing dressing:  One  beaten  egg,  1  tablespoon  flour, 

1  tablespoon  cream  or  butter   and   3   tablespoons 
vinegar. 

CREAMED    CABBAGE. 

Slice  and  put  into  a  kettle  with  a  piece  of  butter 
the  size  of  an  egg;  cover  and  cook  for  20  minutes; 
add  enough  cream  or  milk  to  half  cover  and  cook 
for  10  or  15  minutes  longer;  season  with  salt  and 
pepper  and  serve  hot. 

CORN  BAKED  WITH  PEPPERS. 

Score  the  ears  and  scrape  from  the  cob  sufficient 
jaw  corn  to  measure  1  pint;  wipe  2  green  peppers; 
drop  into  boiling  water  for  5  minutes;  rub  off  the 
skin  with  rough  cloth;  remove  seeds  and  shave  fine. 
Put  corn  and  peppers  in  layers  into  a  buttered 
baking  dish,  seasoning  with  salt.  Pour  over  it  1 
cup  of  cream  in  which  is  mixed  1  beaten  egg;  add 

2  tablespoons  melted  butter,  and  bake  in  a  quick 
oven  40  minutes. 

CORN  OYSTERS. — Mrs.  Simpson,  Lake  City,  Minn. 

One  pint  grated  corn,  yolks  of  3  eggs,  3  or  4 
rolled  crackers,  salt  and  pepper;  beat  well  and 
add  the  beaten  whites  of  3  eggs.  Place  butter  and 
lard  in  a  hot  pan,  drop  in  spoonfuls  of  the  batter 
and  cover  so  they  will  steam.  Brown  slowly. 

CORN   SPANISH. — Mrs.    Sampson. 

Cut  the  kernels  from  4  ears  of  corn;  cut  in  small 
pieces  4  medium  sized  tomatoes,  1  bell  pepper  and 
1  chili  pepper;  cook  all  together  for  20  or  30  min- 
utes, season  with  butter,  salt  and  1  teaspoon 
sugar.  If  too  thin,  thicken  with  a  little  flour. 

EGG  PLANT. — Mrs.   K.   Dortmund. 

Put  egg  plant,  whole,  into  kettle  with  plenty 
of  water;  simmer  until  tender;  drain,  peel  and 
mash.  Add  bread  crumbs,  a  little  chopped  onion, 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 

86  VEGETABLES. 

thyme,  salt,  pepper,  a  dash  of  cayenne,  parsley 
and  plenty  of  butter;  grate  over  the  top  some 
bread  crumbs  and  set  into  the  oven  to  brown. 

STUFFED    EGG   PLANT. 

Cut  the  vegetables  in  half,  lengthwise,  leaving 
on  the  stems  and  parboil  in  salted  water.  Scoop 
out  most  of  the  inside;  mash  and  add  2  eggs,  a 
little  bacon,  a  few  mushrooms,  also  the  stems,  a 
little  chopped  onion  and  parsley,  pepper,  salt  and 
bread  crumbs  soaked  in  stock  or  hot  water.  Fill 
the  halves  with  this;  place  in  a  buttered  pan;  add 
a  little  oil  to  each  and  bake  40  minutes. 

STUFFED  EGG  PLANT. — Mrs.  C.  E.  Moorehead. 

Cut  in  half  and  remove  center;  parboil  until 
tender.  Chop  a  large  tomato,  an  onion,  a  little 
parsley  and  add  to  the  part  removed;  also  2  or  3 
beaten  eggs,  bread  crumbs,  salt  and  pepper.  Fill 
the  skins,  roll  in  cracker  crumbs  and  bake  till 
brown. 

STUFFED  EGG  PLANT. 

Proceed  as  above,  using  a  plain  stuffing  made 
with  3  rolled  crackers,  1  beaten  egg,  salt,  pepper 
and  butter,  added  to  the  cooked  centers.  Fill  the 
shells;  cover  with  cracker  crumbs,  bits  of  butter, 
and  bake  y2  hour. 

FRIED  ONIONS. 

Peel  and  cut  into  thin  slices;  put  into  a  frying 
pan  containing  butter  or  pork  drippings.  Cover 
and  stir  often  to  prevent  burning.  Season  with 
salt  and  pepper. 

BAKED  ONIONS. 

Take  as  many  onions  of  an  even  size  as  desired. 
Wipe  the  dirt  off  with  a  cloth  but  do  not  wash  or 
remove  any  skin.  Bake  about  1  hour  and  remove 
outer  skin  and  serve.  They  can  be  seasoned  all 
together,  or  individually,  with  butter  and  salt  and 
pepper. 

STUFFED  ONIONS. — Mrs.  K.  Dortmund. 

Take  large  onions,  boil  until  partly  done;  drain 
and  carefully  remove  the  hearts.  Chop  these  with 


m 

VEGETABLES.  87 


bits  of  cold  meat;  add  bread  crumbs,  1  beaten  egg, 
1  spoonful  cream,  salt  and  pepper.  Fill  the  onions 
with  this;  place  them  in  a  stewpan  wtih  a  little 
water  and  simmer  y2  hour.  Add  to  the  juice  a 
little  flour  mixed  smooth  with  milk  and  a  little 
lemon  juice. 

SCALLOPED  ONIONS. 

Boil  small  onions  until  tender;  drain  and  place 
in  a  buttered  baking  dish  in  alternate  layers  with 
bread  crumbs;  season  with  salt,  pepper  and  but- 
ter, and  partly  cover  with  milk  or  cream.  Bake 
!/o  hour. 

STUFFED  SQUASH. — Mrs.  A.  H.  Wright. 

Select  small  summer  squash;  cut  out  the  stem 
end,  and  scrape  out  the  seeds.  Prepare  a  mixture 
of  highly  seasoned  chopped  cold  meat,  stale 
bread  crumbs,  melted  butter  and  little  onion.  Fill 
squash  and  bake  45  minutes. 

SUMMER    SQUASH. 

Take  small  young  squash;  do  not  peel,  but  cut 
out  at  the  stem  end  a  hole  the  size  of  a  walnut. 
Place  carefully  in  kettle;  cook  in  salted  water 
until  tender;  remove  to  platter  without  breaking 
and  into  each  hole  put  a  piece  of  butter,  pepper 
and  salt.  Squash  cooked  this  way  is  never  watery. 

FRIED  SUMMER  SQUASH. 

Slice  in  14  inch  slices;  dip  in  beaten  egg,  then 
in  flour  and  fry  slowly  in  hot  lard.  Season  with 
salt  and  pepper. 

SCRAMBLED  TOMATOES  AND  EGGS. 

Fry  1  tablespoon  minced  onion  to  a  light  brown 
in  2  tablespoons  butter.  Heat  1  cup  strained 
tomatoes,  2  teaspoons  sugar,  salt  and  pepper;  add 
3  beaten  eggs,  the  butter  and  onion,  and  cook  until 
thick  and  creamy,  stirring  all  the  time.  Pour 
over  slices  of  toast,  and,  if  liked,  sprinkle  with 
grated  cheese. 

SCALLOPED  TOMATOES. 

In  a  well  buttered  baking  dish,  place  layers  of 
sliced  fresh  tomatoes  well  covered  with  bread 

a 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


88  VEGETABLES. 


crumbs,  salt,  pepper  and  bits  of   butter,    having 
the  top  layer  of  crumbs.    Bake  %  hour. 

DELMONICO  TOMATOES. — Miss  Maude  Eaves. 

Peel  tomatoes  and  cut  out  center;  fill  the  open- 
ing with  breadcrumbs  seasoned  with  butter,  salt 
and  pepper,  a  little  onion  if  desired,  and  bake. 

SMOTHERED  MUSHROOMS. 

Cut  into  small  pieces,  put  in  a  dish  with  salt, 
pepper,  butter  and  2  tablespoons  water.  Cover 
closely  and  bake  for  about  20  minutes. 

NOODLES. — Mrs.  Oscar  Stamper. 

Two  well-beaten  eggs,  salt;  add  flour  and  knead 
thoroughly  until  all  the  flour  possible  has  been 
worked  in;  roll  out  in  thin  sheets  and  let  them  be- 
come dry  but  not  brittle.  Roll  up  and  cut  into 
small  strips;  shake  them  out  well  to  prevent 
sticking  together.  Boil  a  chicken  tender;  remove 
it  and  cook  the  noodles  in  the  broth.  Serve  the 
chicken  with  a  gravy  made  by  adding  milk  to  the 
broth  and  thickening  with  flour,  mixed  smooth 
with  water.  Noodles  may  be  cooked  in  salted 
water;  drained  and  served  with  squares  of  bread 
fried  brown,  thrown  over  the  top.  Season  with 
butter. 

SPAGHETTI  WITH  MUSHROOMS. — Mrs.  J.  M.  Royce. 

Cut  small  porterhouse  steak  into  bits  and  place 
in  a  fry-pan  with  hot  olive  oil.  Into  this,  cut  a 
clove  of  garlic;  add  2  cans  of  French  mushrooms 
strained  from  their  liquor,  and  fry  a  delicate 
brown.  Add  a  little  of  the  mushroom  liquor,  1 
pint  of  tomatoes,  1  chili  pepper  (scraped),  salt  and 
butter;  cook  slowly  for  1  hour.  Meanwhile,  cook 
the  spaghetti  until  tender,  then  add  it  to  the 
sauce  and  cook  an  hour.  Just  before  serving,  add 
grated  cheese. 

SPAGHETTI  A  LA  MILANESE. — Mrs.  E.  H.  Fontecilla. 

Two  cups  cream  sauce,  2  cups  spaghetti,  1  level 
saltspoon  pepper,  1  hard  boiled  egg,  1  small  cup 
grated  cheese,  y2  teaspoon  paprika,  3  tablespoons 

THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


g 

VEGETABLES.  89 

chopped,  cooked  ham,  1  saltspoon  soda,  stale 
bread  for  toasting.  Boil  the  spaghetti  in  plenty 
of  salted  water  and  drain  in  colander  for  a  few 
minutes.  Prepare  the  cream  sauce  with  a  table- 
spoon each  of  flour  and  butter,  and  1  cup  of  milk; 
cook  until  smooth.  Add  cheese,  soda  and  season- 
ing to  the  sauce;  pour  over  the  spaghetti;  reheat; 
pour  into  a  platter  and  garnish  on  top  with  egg, 
ham  and  border  points  of  toast. 

DEVILED  SPAGHETTI.— Mrs.  A.  H.  Wright. 

Boil  carefully  4  ounces  of  spaghetti,  drain  and 
throw  into  cold  water  for  15  minutes;  drain  again 
and  cut  fine.  Put  1  tablespoon  each  of  flour  and 
butter  in  a  saucepan;  add  y2  pint  milk,  stir  until 
boiling;  add  salt,  pepper,  a  little  onion,  1  table- 
spoon chopped  parsley  and  3  hard-boiled  eggs, 
chopped  fine.  Pour  this  sauce  over  the  spaghetti; 
mix;  cover  all  lightly  with  bread  crumbs  and 
brown  quickly  in  a  hot  oven.  Serve  with  a  little 
tomato  catsup. 

MACARONI  AND  CHEESE. — Mrs.  Oscar  Stamper. 

Throw  macaroni  into  boiling  salted  water,  cook 
from  20  to  30  minutes,  or  until  tender;  drain  and 
place  in  layers  in  a  buttered  baking  dish,  each 
layer  covered  with  bread  crumbs  and  grated 
cheese.  Over  this  pour  a  gravy  made  as  follows: 
One  tablespoon  butter  in  frying  pan,  rub  into  it 
1  tablespoon  flour  and  add  about  iy2  cups  milk 
and  cook  till  creamy,  stirring  to  prevent  lumping. 
Salt.  Pour  it  over  the  macaroni  and  bake  until 
browned  on  top. 

MACARONI   SPANISH. 

Make  a  sauce  as  follows:  Fry  2  medium  sized 
onions  in  ham,  bacon  fat  or  oil;  add  2-3  can  toma- 
toes, a  little  parsley,  few  olives,  y2  red  pepper  and 
salt.  Cook  macaroni  in  salted  water,  with  a  little 
garlic;  when  tender,  drain  and  place  on  platter 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


90  VEGETABLES. 


and  pour  over  it  the  sauce.    Sprinkle  with  grated 
cheese. 

MACARONI  WITH  OYSTERS. 

Cook  macaroni  as  above  and  place  in  baking 
dish  in  alternate  layers  of  macaroni  sprinkled 
with  grated  cheese,  and  oysters,  butter  and  cream. 
Bake  %  hour. 

BOILED  RICE. — Mrs.  E.  H.  Fontecilla. 

Wash  thoroughly  1  cup  rice  and  cook  in  1  gal- 
lon of  salted  water.  Do  not  put  the  rice  in  until 
the  water  is  boiling  hard  and  do  not  cover  while 
cooking.  When  tender,  drain  in  a  colander  and 
put  in  the  oven  to  dry,  stirring  occasionally  with 
fork. 

RICE  SOSO. — Mrs.  Moorehead. 

Let  cool  2  cups  cooked  rice  and  spread  over  it 
the  following  sauce:  Mash  y2  glass  of  jelly  and 
add  it  to  the  beaten  whites  of  2  eggs. 

STEWED  CELERY. — Mrs.  George  Tatterson. 

The  stalks  of  celery  not  suitable  for  the  table 
as  a  relish  may  be  utilized  in  the  following  man- 
ner: Wash  carefully  and  cut  into  small  pieces; 
boil  about  %  of  an  hour  in  salted  water  and 
drain;  serve  with  a  cream  sauce,  or  season  it  with 
salt,  pepper  and  sweet  cream. 

STUFFED  PEPPERS. 

Wash  and  remove  the  centers  from  6  large  bell 
peppers;  prepare  a  filling  as  follows:  One  quart 
of  bread  crumbs,  1  small  onion  and  2  medium 
sized  tomatoes,  chopped  fine;  season  highly  with 
salt,  pepper  and  melted  butter.  Fill  the  peppers 
with  the  stuffing;  set  them  closely  together  in  a 
baking  pan,  half  filled  with  hot  water  to  which 
may  be  added  a  little  soup  stock  or  gravy;  cover 
them  with  another  pan  and  bake  about  %  of  an 
hour,  removing  the  cover  for  the  last  5  or  10  min- 
utes to  allow  them  to  brown.  The  filling  may  be 
varied  by  the  addition  of  chopped  meat,  grated 
cheese  or  parsley. 


THE   DAILY  RECORD'S  Circulation  IS  the  Largest. 


LUNCHEON  DISHES 


HOW   TO  PREPARE   SANDWICHES. 

Use  a  very  sharp  knife  and  an  even  board  and 
slice  the  bread  very  thin.  Expose  the  butter  to  the 
air  long  enough  to  soften  sufficiently  for  easy 
spreading.  To  keep  sandwiches  from  drying,  wrap 
them,  as  soon  as  made,  in  a  cloth,  wrung  as  dry  as 
possible  out  of  cold  water. 

PEPPER  SANDWICH. — Mrs.  A.  H.  Wright. 

Chop  green  peppers,  from  which  all  seeds  have 
been  removed,  very  fine;  add  a  pinch  of  salt,  a  little 
salad  oil  and  vinegar.  Let  stand  a  few  minutes, 
then  press  as  dry  as  possible  and  spread  between 
prepared  bread. 

PEANUT   SANDWICH. — Mrs.   K.    Dortmund. 

Shell  roasted  peanuts  and  remove  all  skin;  run 
them  through  a  meat  chopper,  or  grind  fine.  Put 
on  a  fire,  adding  enough  butter  to  make  a  smooth 
paste  and  spread  on  thinly  sliced  buttered  bread. 

LETTUCE   SANDWICHES. — Mrs.    W.    P.    Steinbeck. 

Cut  fresh  bread  into  very  thin  slices  and  spread 
with  a  little  butter;  then  place  1  or  2  leaves  of  let- 
tuce— it  depends  on  the  size — on  a  piece  of  bread; 
cover  the  same  with  a  little  mayonnaise  dressing; 
then  another  piece  of  bread  and  cut  once.  As  fast 
as  made,  they  should  be  put  into  a  pan  and  covered, 
as  they  dry  out  very  quickly.  The  lettuce  should 
always  be  very  crisp,  and  if  made  in  warm  weather, 
it  is  well  to  set  them  in  the  refrigerator  for  a  while 
before  serving. 

OLIVE  SANDWICHES. 

Chop  some  seeded  ripe  olives  very  fine  and  add 
enough  mayonnaise  dressing  to  spread  well;  place 
the  same  between  thinly  buttered  slices  of  rye  bread 
and  press  firmly  together.  The  thinner  bread  is  cut 
for  sandwiches  the  better. 


ThThutif°T?uferthest'  Use  only  "Sperry's  Best  Family  Flour" 
I 


92  LUNCHEON  DISHES. 

DRESSING    FOB    SANDWICHES. 

One-half  pound  butter,  2  tablespoons  mixed  mus- 
tard, 3  tablespoons  salad  oil,  a  litle  red  pepper,  salt, 
and  yolk  of  1  egg.  Rub  the  butter  to  a  cream ;  add 
the  other  ingredients  and  mix  thoroughly.  Set 
away  to  chill  and  before  using,  mix  with  finely 
chopped  ham. 

PICNIC    SANDWICHES. 

One  Ib  cooked  ham  put  through  meat  chopper, 
3  hard  boiled  eggs,  1  small  piece  onion,  a  sprig  of 
parsley.  Mix  well  with  3  tablespoons  salad  dress- 
ing and  spread  on  thinly  sliced  buttered  bread. 

EGG  SANDWICHES. — Mrs.  K.  Dortmund. 

Boil  eggs  hard;  halve  them;  remove  yolks;  run 
through  a  colander;  then  mix  them  with  chopped 
walnuts  and  mayonnaise  dressing.  Fill  empty 
whites  and  serve  on  lettuce  leaves. 

ITALIAN  SANDWICH. — Mrs.  F.  N.  Keagle. 

One  pound  California  cheese  (grated),  1  pod 
garlic  minced  very  fine,  y2  CUP  tomato  catsup,  cay- 
enne pepper  and  salt,  mixed  to  a  smooth  consistency 
with  olive  oil.  Use  with  any  kind  of  bread. 

CHEESE   SANDWICHES. — Mrs.    G.    H.    Cowie. 

One  cup  grated  cheese,  1  tablespoon  melted  but- 
ter or  olive  oil,  1  beaten  egg.  Season  to  taste  with 
pepper  and  Worcestershire  sauce  and  juice  of  y% 
lemon.  Put  the  egg  in  last  and  beat  to  a  cream. 
To  be  spread  on  salted  crackers  and  browned  in  the 
oven. 

FILLING  FOB  CHICKEN  PATTIES.— Mrs.   C.   H.   Keagle. 

Cut  the  white  meat  of  a  cold,  cooked  chicken  into 
small  pieces;  put  into  a  saucepan  y2  pint  of 
cream  or  milk  and  y2  pint  of  chicken 
broth,  1  oz.  butter  in  small  pieces  and  rolled  in 
flour,  salt,  red  pepper  and  a  very  little  nutmeg. 
Place  the  pan  on  the  stove  where  it  will  simmer  to 
boiling  point;  then  remove  and  let  cool.  Beat  up 
the  yolks  of  2  eggs  with  y2  teaspoon  flour  and  a  lit- 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


» 


LUNCHEON  DISHES.  93 

tie  milk;  add  this  to  the  other  mixture  and  cook 
until  thick;  then  add  to  the  chicken  and  heat 
through;  fill  shells  and  serve  hot.  Some  prefer  to 
use  the  eggs  hardboiled  and  chopped. 

OYSTER  PATTIES. 

One  pint  small  oysters,  y%  pint  cream,  1  large 
teaspoon  flour,  salt  and  pepper.  Heat  the  cream 
in  a  double  boiler;  thicken  it  with  the  flour,  rubbed 
smooth  in  a  little  cold  milk,  and  season  with  the 
salt  and  pepper.  AVhile  the  cream  is  heating,  bring 
the  oysters  to  a  boil  in  their  own  liquor ;  skim  care- 
fully, and  add  them  with  a  little  of  the  liquor,  to 
the  cream  and  boil  up  once.  Fill  hot  pastry  shells 
with  this  mixture  and  serve  at  once.  This  will  fill 
18  shells. 

OYSTER  PATTIES. 

Put  the  liquor  from  the  oysters  into  a  saucepan; 
add  the  grated  rind  of  1  lemon,  a  pinch  of  cloves, 
some  cayenne  pepper  and  1  tablespoon  of  butter. 
Thicken  with  a  little  flour.  Make  more,  if  desired, 
by  adding  a  little  milk.  Then  put  into  this  the 
oysters  cut  in  halves.  Serve  hot  in  hot  patty  shells. 

MOCK  TERRAPIN. — Mrs.  Ewing. 

Take  1  cup  of  chicken  or  veal  broth;  place  in  a 
pan  and  simmer  down  until  a  dark  golden  brown, 
and  the  pan  can  almost  be  turned  upside  down 
without  its  running  out.  To  this  add  1  tablespoon 
of  butter  and  1  rounded  tablespoon  flour.  Pour 
into  this  slowly,  while  stirring,  the  water  from  1 
can  of  mushrooms.  When  this  sauce  is  thoroughly 
cooked,  add  left  over  sweetbreads,  finely  chopped, 
or  chicken,  or  veal,  yolks  of  a  number  of  hard- 
boiled  eggs,  some  red  and  some  white  pepper,  salt 
and  mushrooms.  If  one  has  a  little  cream,  it  may 
be  added.  Two  or  3  kinds  of  the  meats  mentioned, 
may  be  used  together  ,if  at  hand. 

}  ffi 


BSrtWtow       Use  onlv  "Sperry's  Best  Family." 


94  LUNCHEON  DISHES. 

CHICKEN  TERRAPIN. — Mrs.  H.  Hahman,  Santa  Rosa. 

Kemove  the  skin,  and  cut  into  little  square  pieces, 
a  cold  boiled  chicken.  Boil  down  juice  in  which  the 
chicken  was  boiled  to  y2  pint.  Make  a  gravy  of  y± 
Ib  butter  melted  in  saucepan ;  rub  in  smoothly  a  ta- 
blespoon flour,  then  add  a  pint  of  cream  and  the 
chicken  broth.  Season  with  salt  and  cayenne 
pepper,  and  put  in  3  hard-boiled  eggs,  chopped  not 
too  fine,  and  glass  of  sherry  wine.  Serve  hot  with 
a  few  olives  and  crisp  crackers  or  sandwiches.  This 
is  enough  for  six. 

HOW  TO  PREPARE  SWEET  BREADS. — Mrs.  Ewing. 

When  coming  from  the  market,  place  in  cold 
salt  water  for  1  hour.  Remove  and  put  into  boiling 
water;  cook  until  tender,  as  shown  by  using  a  fork; 
then  place  them  into  cold  water  again.  When  cold 
skin  them;  then  make  a  cream  sauce,  put  them  in, 
and  let  all  boil  up  together  and  they  are  ready  to 
serve. 

CROQUETTES  OF  SWEET  BREADS. 

Take  sweet  breads,  soak  them  for  an  hour  in  cold 
water  with  a  tablespoon  of  vinegar,  or  a  little  lemon 
juice  and  cook  them  for  twenty  minutes.  Then 
drop  them  again  into  cold  water  to  harden.  When 
cold,  pick  apart,  freeing  them  as  much  as  possible 
from  the  skin.  Have  the  pieces  no  larger  than  an 
oyster.  Now  make  a  batter  of  1  egg,  a  little  milk 
and  flour.  Dip  the  sweet  breads  into  this  and  fry 
in  hot  fat,  until  a  golden  brown.  Season  with  salt 
and  pepper.  If  preferred  dip  them  into  beaten 
egg  and  roll  in  cracker  crumbs  instead  of  batter. 
When  done  put  them  on  a  brown  paper,  a  moment, 
to  free  from  grease.  Serve  hot  with  sliced  lemon 
and  a  little  parsley. 

CHEESE  STRAWS. — Mrs.  S.  M.  Hickinbotham. 

Three  tablespoons  flour,  3  tablespoons  Parmesan 
cheese,  1  tablespoon  butter,  1  tablespoon  milk,  % 
saltspoon  salt,  y±  saltspoon  red  pepper,  %  salt-spoon 
nutmeg,  yolk  of  1  egg.  Mix  the  dry  ingredients; 


This  Cook  Book  Was  Printed  by  THE  RECORD. 


LUNCHEON  DISHES.  95 

add  the  milk,  yolk,  and  the  butter  softened.  Stir 
well  with  a  spoon,  and  when  smooth,  divide  the 
dough  into  two  parts  for  rolling.  Roll  very  thin, 
cut  into  strips  3  inches  long  and  bake  15  minutes 
in  a  slow  oven. 

CHEESE   STRAWS. — Mrs.   Wesley   Mlnta. 

One  cup  grated  cheese,  2  eggs,  butter  the  size 
of  an  egg,  a  little  red  pepper  and  mustard,  and 
flour  enough  to  roll.  Mix  cheese,  butter  and  flour; 
add  the  other  ingredients;  roll  thin  and  place  in 
long  shallow  pan.  Cut  crosswise  with  a  knife  or 
tracer,  into  narrow  strips  the  width  of  straws,  and 
bake.  Watch  carefully  or  they  will  burn.  Grated 
cheese  may  be  sprinkled  over  the  top  before  baking. 

LUNCHEON    DISH. 

Boil  1  cup  rice  in  salted  water;  add  to  it,  when 
done,  1  teacup  chopped  meat,  y2  cup  or  less  of  chili 
sauce  and  butter  size  of  a  walnut.  Serve  hot. 

A  GOOD  LUNCHEON  DISH. 

Take  left-over  salmon,  break  up  into  little  pieces ; 
add  crisp,  shredded  lettuce  and  mix  thoroughly 
with  sour  cream  salad  dressing.  Serve  with 
crackers. 

CHEESE  CRACKERS. 

Take  crackers,  butter  meagerly;  spread  with 
grated  cheese  and  sprinkle  with  little  cayenne  pep- 
per; place  in  oven  for  short  time;  then  serve  hot 
with  hash  or  other  light  meat  dishes. 

A   GOOD   LUNCHEON   DISH   FROM   LEFT-OVERS. 

Put  the  broth  or  gravy  left  over  from  a  chicken 
into  a  pan;  make  more  by  adding  milk,  cream, 
butter,  a  little  more  thickening  and  seasoning.  Put 
into  this,  when  cooked,  left-over  chicken  taken  from 
the  bones  and  cut  into  little  squares,  the  dressing 
cut  up  small,  if  any;  a  little  rice,  if  on  hand;  left- 
over hard-boiled  eggs,  cut  into  small  pieces  or 
chopped ;  let  all  come  to  a  boil ;  season  with  red  pep- 
per, salt,  butter,  etc.,  and  serve  on  small  pieces 
toast.  It  should  be  quite  watery  when  served  so  as 


"Sperry's  Best  Family  Flour."     Pure,  Sweet,  Clear. 

HP 

96  LUNCHEON  DISHES. 


to  soak  the  toast.     Veal  may  also  be  used  in  this 
way. 

A  DELICIOUS  LUNCHEON  DISH. — Mrs.  S.  A.  Blythe. 

Place  a  tablespoon  butter  into  a  saucepan  and 
let  brown ;  add  1  tablespoon  Hour  and  stir  together 
until  it  makes  a  paste;  then  put  in  the  liquor  from 
oysters,  to  thin;  add  2  tablespoons  catsup;  cook 
all  together,  and  just  before  serving,  add  the 
oysters.  Serve  on  diagonally  shaped  pieces  of 
toast,  placed  on  a  platter,  and  garnish  with  parsley. 

FISH  CROQUETTES. — Mrs.   H.   Hickinbotham. 

Any  cold  boiled,  baked  or  fried  fish  from  which 
all  fat,  bones  and  skin  have  been  removed,  chop- 
ped fine;  1-3  as  much  mashed  potato,  rubbed  to  a 
cream  with  a  little  butter.  Mix  thoroughly;  make 
into  balls;  dip  into  beaten  egg;  roll  in  cracker 
crumbs  and  fry.  Serve  with  pickles. 

CHICKEN  CROQUETTES. 

Soak  l}/2  cups  bread  crumbs  in  y2  CUP  sweet 
cream ;  mix  with  this  1  cup  finely  cut  chicken ;  add 
1  egg  and  salt  and  pepper  to  taste.  Shape,  roll  in 
egg;  then  in  rolled  cracker  and  fry. 

MUTTON    CROQUETTES   WITH    TOMATO    SAUCE. 

Use  left-over  pieces  of  cold  mutton  or  other 
meats.  Chop  very  fine.  Roll  a  number  of  crackers 
fine,  mix  with  the  meat  and  season  to  taste;  moisten 
with  milk  or  water;  mold  into  cakes  and  fry  brown 
in  butter.  Serve  with  the  following  sauce:  Cover 
and  simmer  gently  for  20  minutes  y2  can  of  toma- 
toes, 3  cloves,  14  of  a  bay  leaf,  y2  teaspoon  of  salt, 
1-3  teaspoon  white  pepper,  yz  onion  cut  fine.  Take 
a  clean  saucepan  and  put  into  it  2  tablespoons  flour 
and  2  tablespoons  butter;  melt  these  together  over 
the  fire  and  gradually  add  the  strained  tomatoes, 
stirring  until  the  sauce  is  smooth. 

MARGUERITES. — Mrs.   V.   K.   Chesnut. 

Unsalted  Long  Branch  crackers,  whites  of  3  eggs 
beaten  to  a  stiff  froth,  1  cup  sugar,  1  cup  English 
walnut  meats  cut  into  small  pieces  (not  chopped), 

THE  RECORD  Is  the  Paper  for  Your  Children. 


is 


LUNCHEON  DISHES.  97 

flavor  to  taste.  Stir  all  together  and  spread  thickly 
on  the  crackers;  put  on  stiff  paper  and  bake  in 
moderate  oven  about  20  minutes.  Nice  to  serve 
with  afternoon  tea,  ice-cream  or  berries.  This  quan- 
tity will  make  36. 

CHILI  CON  CARNE. 

One  round  steak,  1  tablespoon  hot  fat,  2  table- 
spoons rice,  1  cup  boiling  water,  2  large  red  pep- 
pers, y2  pint  boiling  water,  salt  and  onions  to  taste. 
Cut  the  steak  into  small  pieces;  place  in  frying 
pan  with  the  hot  fat,  water  and  rice;  cover  closely 
and  cook  slowly  until  tender.  Remove  the  seeds 
and  part  of  the  veins  from  the  peppers;  cover  with 
i/o  pint  boiling  water  and  let  them  stand  until  cool ; 
then  squeeze  them  in  the  hand  until  the  water  is 
thick  and  red.  If  not  thick  enough,  add  a  little 
flour  and  let  come  to  a  boil.  Season  with  salt  and 
a  litle  onion,  if  desired.  Pour  the  sauce  on  the 
meat  and  serve. 

BAKED   APPLES. 

Peel  and  core  the  apples;  put  them  into  a  deep 
pie-dish  half  filled  with  water.  Fill  up  the  cavities 
with  sugar  and  little  cinnamon,  and  put  a  smal] 
piece  of  butter  on  top  of  each.  Bake  till  soft,  bast- 
ing occasionally  with  the  juice  in  the  pan.  May  be 
served  hot  or  cold  with  their  own  syrup,  or  with 
whipped  cream  flavored  writh  vanilla, 

COTTAGE  CHEESE. — Mrs.  C.  C.  Keniston. 

Take  sour  milk  before  old  enough  to  have  an 
unpleasant  taste;  set  in  a  warm  place,  not  hot. 
When  the  curd  separates  from  whey,  drain  off  the 
latter ;  put  the  curd  in  a  strong  bag  and  squeeze  out 
the  whey;  inash  the  curd  fine,  mix  with  it  a  little 
cream  or  butter  and  salt  to  taste.  Mold  into  small 
cakes. 

BOILED  TONGUE. — Mrs.  Tatterson. 

If  the  tongue  be  corned,  put  into  cold  water;  if 
fresh,  into  hot  water.  Boil  3  hours;  try  with  a 


Use  only  "Sperry's  Best  Family." 


98  LUNCHEON  DISHES. 

fork;  set  aside  and  let  cool  in  the  liquor.     When 
cold,  remove  the  skin  and  serve  as  desired. 

SCRAPPLE. 

Take  bits  of  cold  fowl,  or  any  kind  of  cold  meat, 
or  two  or  three  kinds  together,  and  chop  fine;  put 
into  frying-pan  with  water  to  cover;  season  well; 
if  you  have  any  gravy,  add  it.  When  it  boils 
thicken  with  cornmeal  stirred  in  carefully,  like 
mush,  and  about  as  thick.  Cook  a  short  time,  pour 
into  a  dish  to  mold ;  slice  off,  and  fry  for  breakfast 
or  lunch. 

CHEESE  OMELETTE. — H.  Maude  Eaves. 

One  cup  cracker  crumbs,  1  cup  milk,  1  cup  grated 
cheese,  3  eggs,  yolks  and  whites  beaten  separately, 
and  salt.  Mix  together,  adding  beaten  whites  of 
eggs  last.  Bake  10  minutes  in  a  buttered  dish. 

SCALLOPED  CHEESE. 

Season  1  cup  bread  crumbs  with  salt  and  red 
pepper;  add  1  tablespoon  butter,  3  eggs,  iy2  cups 
milk  and  %  pound  grated  cheese.  Place  in  baking 
dish  and  sprinkle  with  1  cup  bread  crumbs.  Bake 
till  brown. 

FRIED  BANANAS. 

Select  fruit  not  over-ripe.  Slice  it  lengthwise. 
Place  a  little  butter  in  a  dish ;  as  soon  as  it  begins 
to  bubble,  put  in  the  fruit  and  fry  brown.  Serve 
with  or  without  bacon. 

QUIVERING  DAVY. — Mrs.  Oldham. 

Have  a  shin  bone  of  beef  cut  into  3  or  4  pieces, 
add  a  little  salt  and  cover  with  cold  water.  Boil 
5  hours,  or  until  the  meat  cleaves  from  the  bone. 
When  done,  there  should  be  but  a  little  liquor  left. 
Shred  the  meat  fine,  season  with  salt,  red,  and  black 
pepper  and  pack  into  a  long,  narrow  mold;  strain 
the  liquor  over  it.  This  should  be  prepared  the 
day  before  used,  and  should  be  of  a  quivering  con- 
sistency when  cold. 


B= 


Everyone  Is  Reading  THE  RECK) RD— Why? 


LUNCHEON  DISHES.  99 

GERMAN  TOAST. — Mrs.  L.  G.  Harry. 

One  egg  well  beaten,  1  pint  milk  and  a  pinch  of 
salt.  Dip  thin  slices  of  stale  bread  into  this  and 
fry  brown.  Serve  with  butter  and  sugar. 

GERMAN   TOAST. — Mrs.    F.    W.   Wurster. 

Slice  stale  bread;  dip  into  well-beaten  egg  to 
which  has  been  added  a  little  salt,  and  fry  brown 
in  butter.  Allow  1  egg  for  every  4  slices  of  bread 
and  serve  hot  as  possible. 

BANANA   FRITTERS. — Mrs.    W.    R.    Thresher. 

Two  eggs,  whites  and  yolks  beaten  separately, 
1  cup  flour,  2  tablespoons  olive  oil  or  butter,  salt 
and  sufficient  luke-warm  water  to  make  a  smooth 
batter,  adding  the  whites  of  eggs  last.  Slice 
bananas  in  halves,  lengthwise;  dip  into  the  batter 
and  fry  in  deep  fat;  serve  with  powdered  sugar. 

WELSH  RAREBIT. 

Place  2  tablespoons  butter  and  i/2  pound  grated 
cheese  in  a  double  boiler.  When  the  cheese  is 
melted,  add  2  eggs,  y2  teaspoon  each  of  paprika  and 
salt,  a  pinch  of  cayenne,  1/4  teaspoon  soda  and  y2 
cup  cream.  Cook  until  as  thick  as  custard.  Serve 
on  toast  wrhich  has  been  toasted  only  on  one  side, 
putting  the  cheese  on  the  untoasted  side. 

DRIED  BEEF  IN  CREAM. 

Shave  your  beef  very  fine  or  buy  the  chipped 
beef;  pour  over  it  cold  water;  set  on  stove  and  let 
come  to  a  boil,  slowly;  then  pour  this  off  and  pour 
on  sufficient  cream  to  make  a  gravy;  let  this  come 
to  boil.  If  you  have  no  cream,  use  milk  and  butter, 
thickened  with  a  little  flour,  mixed  smoothly  with 
wrater;  season  with  pepper  and  serve  on  toast,  or 
with  boiled  potatoes  in  their  jackets. 

CASTOETEN. 

Boil  10  cents  calves'  liver  and  when  nearly  done 
skin  and  grate  it.  Mix  with  this  1  small  onion, 
grated,  3  hard-boiled  eggs,  pepper,  salt  and  fat 
from  some  fowl  or  butter.  Shape  into  balls  and 
fry  brown. 


=« 


'BS«Fffi.   t^e  on'!  "Sperry's  Best  Family." 


BREAD 


GRATED  POTATO  YEAST. 

'  Grate  2  medium-sized  potatoes  into  a  sauce-pan ; 
pour  over  them  about  1  pint  of  boiling  water,  beat- 
ing rapidly;  add  2  tablespoons  sugar  and  1  table- 
spoon salt;  boil  together;  when  lukewarm,  add  1 
cake  of  compressed  or  dry  yeast  moistened  in, 
water ;  cover  and  set  in  a  warm  place  to  raise.  When 
you  wish  to  make  fresh  yeast,  repeat  this  process, 
using  1  cup  of  the  old  yeast  instead  of  the  yeast 
cake.  If  the  old  yeast  seems  to  have  lost  its  life  or 
smells  sour,  add  a  pinch  of  soda  to  it  One  cup  of 
this  yeast  will  make  3  large  loaves. 

WHITE  BREAD. — Mrs.   Sophia  Wright. 

Sift  1  quart  of  flour,  2  teaspoons  salt  and  2  table- 
spoons sugar  into  the  bread-pan ;  mix  2  cups  of  hot 
water  with  1  cup  milk;  when  this  is  lukewarm 
add  1  cup  of  potato  yeast  and  stir  into  the  sifted 
flour.  Stir  in  more  flour  until  it  can  be  kneaded 
with  the  hands;  turn  it  on  the  bread-board  and 
knead  until  it  will  not  stick  to  the  board.  Form 
the  dough  into  a  round  loaf;  put  back  into  the 
bread-pan ;  cover  closely  with  a  pan  and  set  to  raise 
over  night.  In  the  morning  it  should  be  double  the 
size.  Turn  it  on  the  board,  which  has  been  lightly 
dusted  with  flour;  knead  for  4  or  5  minutes;  form 
into  3  loaves  and  place  them  in  a  well-greased  bak- 
ing-pan. Rub  them  over  the  top  and  sides  with 
melted  lard  to  prevent  them  sticking  together  and 
to  give  a  soft  crust.  Cover  with  a  cloth;  set  in  a 
moderately  warm  place  and  allow  them  to  raise  to 
double  their  size,  which  should  take  from  l1/^  to  2 
hours.  Bake  in  a  moderate  oven  about  45  minutes. 
Be  careful  to  knead  in  all  the  flour  at  the  first  mix- 
ing, using  barely  enough  at  the  second  kneading  to 
keep  the  dough  from  sticking.  Too  much  flour 


Musical,  Literary  Programs  Printed  by  THE  RECORD. 


BREAD.  101 

added  at  the  second  kneading  is  apt  to  make  the 
bread  dry.  Keep  out  of  draughts  while  it  is 
raising. 

WHITE  BREAD. — Mrs.  J.  M.  Harry. 

Yeast:  Two  boiled  potatoes  mashed  in  potato 
water;  pour  this  on  two  tablespoons  of  flour;  smooth 
nicely  (if  too  thick  add  a  little  hot  water),  1  scant 
tablespoon  salt,  2  scant  tablespoons  sugar.  When 
cool  add  1  cake  magic  yeast  after  it  is  dissolved. 
Make  yeast  day  before  making  the  bread. 

Bread:  Two  big  quarts  of  siften  flour,  3  pints 
of  warm  water  or  milk  and  water  with  one  scant 
tablespoon  of  salt  added  to  it.  Add  2  cups  yeast; 
beat  well  with  spoon;  when  light  knead  with  your 
hand,  adding  enough  flour  to  make  a  smooth  dough 
so  that  it  won't  stick  to  the  board.  Mould  into 
loaves;  set  in  a  warm  place  to  raise;  when  light, 
bake.  Do  not  let  a  draught  strike  it.  This  will 
make  4  large  loaves,  pan  of  light  rolls  and  a  loaf  of 
currant  bread  or  coffee  cake. 

WHITE  BREAD. — Florence  Padgham. 

To  make  3  medium-sized  loaves  take  4  potatoes, 
mashed  thoroughly,  1  tablespoon  flour,  scald  the 
flour,  and  when  cool,  add  the  yeast  cake.  When 
light  stir  up  with  1  pint  water  and  a  little  flour, 
not  to  make  stiff.  Let  this  raise  over  night.  In  the 
morning  add  a  small  piece  of  butter  or  lard,  y2  tea- 
spoon sugar,  1  teaspoon  salt.  Knead  thoroughly 
and  let  it  raise  again  before  mixing  into  loaves. 
Bake  about  30  minutes. 

WHOLE  WHEAT  BREAD. 

Scald  a  pint  of  milk ;  add  1  teaspoon  salt,  2  table- 
spoons sugar,  1  tablespoon  butter.  WThen  luke- 
warm add  1/2  cake  compressed  yeast  dissolved  in 
1/2  cup  warm  water,  then  stir  in  21^  cups  white  flour 
or  enough  to  make  a  thick  batter;  beat  it  well; 
cover  closely  and  set  the  bowl  in  a  pan  of  water, 
hot,  but  not  scalding.  Place  the  pan  where  the  wa- 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


STATE  BAKERY 

WM.  INGLIS  &  SON 
Phone  Main  91  112  South  Center  St. 


EUREKA ! 

"I  have  found  the  ideal 
bread,"  triumphantly  ex- 
claimed one  of  the  best 
housekeepers  in  Stock- 
ton. She  referred  to  that 
baked  at  the 

STATE  BAKERY. 

Little  wonder  that  she 
was  pleased,  for  we  have 
the  knowledge,  the  skill, 
the  inclination,  the  ma- 
terials, all  necessary  to 
the  production  of  really 
good  bread — bread  that's 
pleasing  to  the  eye,  the 
palate  and  the  stomach 
alike. 


FRESH  BREAD,   CAKE  AND   PASTRY. 


For  Servants,  Use  THE  RECORD'S  Help  Wanted  Page. 


BREAD.  103 

ter  will  keep  hot  or  add  more  hot  water  occasion- 
ally. In  an  hour  or  less  the  batter  will  be  full  of 
bubbles;  then  stir  in  the  whole  wheat  flour,  using 
enough  to  make  a  dough  that  will  keep  its  shape 
when  you  stop  stirring.  Mix  and  cut  it  through  and 
through  with  a  knife,  until  not  a  particle  of  flour 
can  be  seen.  Work  well  from  the  bottom  and  edges 
to  the  center,  scrape  the  bowl  clean  and  smooth  off 
the  top;  if  it  settles  to  a  level  it  is  too  soft  and  a 
little  more  flour  is  needed,  but  add  only  a  table- 
spoonful  at  a  time  lest  it  be  too  stiff.  Cover  and  let 
it  raise  again ;  stir  it  down  as  soon  as  it  cracks  and 
seems  light,  After  it  raises  again  in  the  bowl,  turn 
it  out  on  the  floured  board,  using  only  enough  flour 
to  prevent  sticking.  Shape  into  4  round  or  2  long 
loaves  with  as  litle  handling  as  possible;  put  in 
pans.  Cover  and  let  it  raise  until  double  its  bulk, 
then  bake  about  an  hour.  The  oven  should  be  a 
little  cooler  than  for  white  bread  and  a  little  more 
time  will  be  required  for  baking. 

GRAHAM  BREAD. — Mrs.  Taylor. 

One-quarter  cup  sugar,  !/4  cup  syrup,  4  cups  gra- 
ham flour,  2^/2  cups  sour  milk,  2  teaspoons  soda  in 
the  milk,  1  teaspoon  salt.  Let  it  raise  2  hours. 

GRAHAM  BREAD. — Miss  F.  R.  Wickersham. 

One  quart  graham  flour,  1  cup  molasses,  1/2  cup 
butter,  1  scant  teaspoon  baking  powder,  salt,  1  pint 
sour  milk  and  1  teaspoon  soda. 

BOSTON  BROWN  BREAD.— Mrs.  E.  H.   Fontecilla. 

One  cup  rye  meal,  1  cup  corn  meal,  1  cup  whole 
wheat  flour,  %  cup  molasses,  2  cups  sour  milk,  2 
level  teaspoons  soda  and  1  level  teaspoon  salt.  Mix 
and  sift  all  dry  ingredients  thoroughly;  add  mo- 
lasses and  sour  milk,  then  soda  moistened  with  a 
little  cold  water.  Grease  1  pound  yeast  powder 
cans,  half  fill  with  batter,  place  in  a  kettle  of  boil- 
ing water  and  steam  iy2  hours.  This  amount  will 
make  3  nice  loaves. 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 

m  * 


104  BREAD. 


CURRANT  BREAD  AND  COFFEE  CAKE. — Mrs.  Jos.  Harry. 

Take  a  piece  of  dough  as  large  as  for  a  loaf  of 
bread;  add  a  small  cup  sugar,  1  cup  currants  or 
raisins,  1  egg,  a  piece  of  butter  or  lard  the  size  of 
an  egg,  and  a  little  cinnamon.  Mix  up  well  with 
the  hand.  Pour  in  greased  pan  and  when  light, 
bake.  Coffee  cake  is  just  the  same  as  currant 
bread  with  the  currants  left  out.  For  the  top  take 

0  tablespoons  sugar,  1  teaspoon  flour,  a  little  but- 
ter and  cinnamon.    Crumble  with  the  fingers,  and 
sprinkle  on  top  of  the  cake  just  before  putting  it 
into  the  oven. 

BROWN    BREAD. 

Two  cups  yellow  corn  meal,  1  cup  rye  or  graham 
flour,  1  tablespoon  salt,  2  cups  sweet  milk,  1  cup 
molasses,  1  cup  sour  milk,  1  teaspoon  soda. 

BROWN  BREAD. — Eliza  A.   Davis. 

Two  cups  yellow  corn  meal,  2  cups  graham 
flour,  3  cups  sour  milk  or  buttermilk,  1  small  cup 
molasses,  1  heaping  teaspoon  soda.  Place  in  ket- 
tle of  boiling  water,  cover  tightly  and  steam  con- 
stantly for  3  hours.  This  quantity  is  sufficient  to 
fill  a  5-pound  lard  bucket. 

BOSTON  BROWN  BREAD. — Mrs.   O.    M.   Rowland. 

Two  cups  yellow  corn  meal,  1  cup  rye  flour,  1 
cup  molasses,  1  teaspoon  salt.  Mix  this  with  3 
cups  boiling  water,  then  add  1  cup  sweet  milk,  1 
teaspoon  soda,  and  1  cup  flour.  Bake  1  hour 
slowly,  then  steam  4  or  5  hours. 

SOUR  MILK  BISCUIT. — Mrs.  Chas.  D.  Miller. 

One  pint  clabbered  milk,  2  heaping  teaspoons 
baking  powder,  1  teaspoon  salt,  1  tablespoon  lard, 

1  quart  flour.    Sift  flour,  salt  and  baking  powder 
very  thoroughly.    Add  sour  milk.    Be  careful  not 
to    mix    too    stiff    and    handle    as  little    as    pos- 
sible.   Butter  pan  and  bake  in  a  quick  oven.  Make 
indentations  with  finger  or  knife  on  each  biscuit 
and  place  a  tiny  bit  of  butter  in  each  place  before 
baking. 


8?  •    fit 

THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


BREAD.  105 

BAKING   POWDER  BISCUIT. 

One  heaping  cup  flour,  1  teaspoon  baking  pow- 
der, a  little  salt,  all  sifted  together.  Then  mix  in 
thoroughly  about  1  teaspoon  of  butter,  and  milk 
enough  to  make  a  soft  dough.  Only  stir  enough 
to  mix  well.  Roll  out  about  %  of  an  inch  in  thick- 
ness. Cut  the  biscuits  and  bake.  When  done  they 
should  be  about  twice  the  size  when  placed  in  pan. 

BREAKFAST  GEMS. — Miss  Lucille  Moore,  Grass  Valley. 

Rub  together  until  well  mixed  1  quart  flour,  y2 
cup  butter,  y2  cup  lard,  pinch  of  salt.  Add  1  cup 
currants  or  seedless  raisins,  cinnamon  to  taste,  % 
cup  sugar,  y2  pint  bread  sponge  made  from  y2 
yeast  cake.  When  light  put  into  gem  pans  and 
raise  again.  Bake  about  20  minutes.  If  you  make 
bread  save  y2  pint  of  same  sponge  to  save  making 
fresh. 

CORN  BREAD. — Mrs.   W.   R.   Thresher. 

One  cup  yellow  corn  meal,  2-3  cup  white  flour, 
1-3  cup  sugar  and  scant  teaspoon  salt;  sift  all  to- 
gether; 1  teaspoon  soda  dissolved  in  1  cup  sour 
milk  and  add  to  the  flour,  then  add  1  beaten  egg 
and  2  tablespoons  melted  butter.  If  possible  us>e 
the  same  quantity  of  cream,  either  sweet  or  sour 
in  place  of  butter  for  shortening.  Bake  in  shallow 
pans  in  hot  oven.  Sweet  milk  may  be  substituted 
for  sour  and  baking  powder  for  soda.  Sugar  may 
be  left  out  entirely  or  N.  O.  molasses  substituted. 

VIRGINIA  CORN  BREAD. — Inga  A.  Griffith. 

Three  cups  white  corn  meal,  1  tablespoon 
sugar,  1  teaspoon  salt,  2  heaping  teaspoons  bak- 
ing powder,  1  tablespoon  lard,  3  cups  milk,  3  eggs, 
1  cup  flour.  Sift  together  flour,  corn  meal,  sugar, 
salt,  and  baking  powder.  Rub  in  the  lard  cold. 
Add  the  well-beaten  eggs,  and  then  the  milk.  Mix 
into  a  moderately  stiff  batter,  and  pour  into  well- 
greased  shallow  baking  tins.  Bake  from  thirty  to 
forty  minutes. 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


106  BREAD. 


GRAHAM  GEMS. 

One  and  one-half  cups  graham  flour,  y2  CUP 
white  flour,  1  egg,  1  cup  milk,  2  teaspoons  baking 
powder,  salt,  little  sugar  and  melted  butter,  1 
tablespoon. 

ROLLS. — L.   M.   Moore. 

Three  cups  flour,  1  cup  milk,  y2  cup  hot  water, 
1  tablespoon  sugar,  1  teaspoon  salt,  1-3  cake  com- 
pressed yeast.  Proceed  same  as  with  other  rolls. 

ROLLS. — Mrs.  H.  B.  Marshall. 

One  pint  of  milk,  scalded;  add  to  it  while  hot  2 
heaping  tablespoons  sugar,  and  1  of  butter.  When 
the  milk  is  cool,  add  a  little  salt  and  y2  cup  of 
yeast,  or  1  compressed  yeast  cake;  stir  in  flour  to 
make  a  stiff  sponge,  and  when  light  mix  as  for 
bread.  Let  it  raise  until  light;  punch  it  down  with 
the  hand,  and  let  it  raise  again;  repeat  2  or  3 
times.  Then  turn  the  dough  on  the  moulding 
board  and  roll  out  to  about  an  inch  in  thickness 
and  cut  in  rounds.  Brush  the  surface  of  each 
with  melted  butter,  and  fold  one-half  over  the 
other.  Place  in  greased  baking  pan;  let  them 
raise  until  light  and  bake.  While  warm  brush 
the  tops  of  the  rolls  over  with  melted  butter  to 
make  the  crust  tender. 

POP  OVERS. — Mrs.  F.  R.  Clarke. 

One  egg  beaten  light;  add  1  cup  sweet  milk,  1 
cup  flour  and  pinch  of  salt.  Put  all  the  flour  in  at 
once  to  prevent  lumping.  Beat  thoroughly  and 
pour  into  a  greased  gem  pan.  Have  pan  hot  and 
baked  in  a  quick  oven  about  twenty  minutes.  Use 
no  soda,  cream  tartar  nor  baking  powder.  The 
above  will  make  eight  pop  overs.  The  recipe  can 
be  doubled. 

CORX  MEAL  MUFFINS.— Mrs.  John  Inglis. 

Four  tablespoons  melted  butter,  2  tablespoons 
sugar,  6  tablespoons  yellow  corn  meal,  2  eggs,  2 
cups  milk  or  water,  3  teaspoons  yeast  powder, 
pinch  salt,  and  flour  enough  to  stiffen  so  as  to 


THE  DAILY  RECORD'S  Circulation  IS  the  Largest. 


BREAD.  107 


drop  nicely.  Beat  the  eggs  thoroughly;  add  the 
milk.  Mix  the  sugar  and  melted  butter  and  add 
to  the  milk,  and  egg.  Beat  in  thoroughly  the  rest 
of  the  ingredients.  Bake  in  gem  pans. 

MUFFINS. — Mrs.    A.    Roberts. 

Two  cups  flour,  1  cup  milk,  2  eggs,  2  teaspoons 
baking  powder,  2  tablespoons  butter,  melted  and 
added  last.  Bake  in  muffin  pans. 

MUFFINS. 

One  egg,  1  cup  flour,  2  level  teaspoons  baking 
powder,  1  cup  milk  and  little  salt.  This  quantity 
is  for  small  family. 

MUFFINS. — Mrs.   E.   McKenzie. 

Three  eggs,  2  tablespoons  sugar,  1  coffee  cup 
milk,  2  tablespoons  butter,  y2  teaspoon  salt,  2  tea- 
spoons baking  powder,  l1/^  cups  flour.  Beat  eggs 
separately.  Bake  in  muffin  tins  in  a  hot  oven. 
This  may  require  a  little  more  flour. 

MILK  TOAST. 

Slightly  brown  8  slices  bread.  Let  1  pint  milk 
come  to  boiling  point  and  then  thicken  with  1 
tablespoon  flour  mixed  smoothly  with  cold  milk. 
When  cooked  add  y2  teaspoon  salt,  piece  of  butter 
size  of  a  walnut,  or  cream  if  you  have  it.  Dip  each 
piece  in  separately  before  putting  in  dish. 

APPLE    FRITTERS. — Mrs.    A.    Davidson. 

Peel,  quarter  and  slice  as  many  apples  as  de- 
sired. Put  into  a  batter  made  of  1  cup  milk,  2 
eggs,  flour,  and  salt  to  taste.  Fry  in  hot  fat. 

RICE  FRITTERS. 

One  cup  cooked  rice,  y2  cup  flour,  1  scant  tea- 
spoon baking  powder,  salt,  and  enough  milk  to 
make  rather  a  thin  batter.  Have  more  grease  in 
the  pan  than  one  would  use  for  pancakes. 

RICE  GRIDDLE  CAKES. — Mrs.  A.  Davidson. 

Stir  a  cup  of  cold  boiled  rice  into  1  quart  sweet 
milk  and  allow  it  to  stand  undisturbed  for  y2  hour. 
Add  1  teaspoon  salt,  y2  CUP  melted  butter,  1  cup 
flour,  a  teaspoon  soda  dissolved  in  a  little  water. 


ThThif  if°T?uferthest  Use  only  "Sperry's  Best  Family  Flour^ 


108  BREAD. 


Stir  thoroughly  and  test  on  griddle.    If  the  cakes 
show  a  disposition  to  break  add  a  little  more  flour. 

BUCKWHEAT  CAKES. — Mrs.  W.  R.  Thresher. 

Three  cups  Eastern  buckwheat  flour  mixed  to 
a  smooth  batter  with  luke-warm  water.  Add  a 
teaspoon  salt,  2  tablespoons  N.  O.  molasses,  and 
about  y2  cake  compressed  yeast  dissolved  in  a 
little  luke-warm  water.  Set  this  mixture  to  raise 
over  night.  In  the  morning  add  1  level  teaspoon 
soda  dissolved  in  a  little  water.  Fry  on  a  hot 
griddle. 

POTATO  PAN  CAKES. — Mrs.  Jos.   Harry. 

Three  large,  grated,  raw  potatoes,  3  well-beaten 
eggs,  a  scant  teaspoon  salt,  3  tablespoons  milk,  3 
tablespoons  flour,  1  teaspoon  baking  powder.  Fry 
in  hot  lard. 

WAFFLES. — Mrs.  L.  O.  Stamper. 

Sift  into  1  pint  flour  2  teaspoons  yeast  powder 
and  salt;  then  add  1  tablespoon  melted  butter,  2 
well-beaten  eggs,  and  enough  milk  to  make  a  thin 
batter.  Be  sure  and  have  the  two  sides  of  the 
waffle  pan  well  heated  and  greased  before  begin- 
ning to  bake. 

WAFFLES. — Mrs.  John  Craig. 

To  1/2  CUP  very  soft  butter  add  3  eggs,  yolks  and 
whites  beaten  separately,  1  quart  flour,  2  tea- 
spoons baking  powder,  i/2  teaspoon  salt.  Add  milk 
to  make  a  thin  batter.  Beat  hard  for  2  minutes 
and  bake  in  hot  buttered  waffle  irons. 


ft 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


PASTRY 


HINTS  ON  PASTRY. 

Lard  must  be  hard  and  the  water  very  cold  to 
make  good  pastry.  Handle  as  little  as  possible.  If 
you  desire  the  upper  crust  very  flaky,  save  2  table- 
spoons of  shortening  for  top  crust.  Roll  thin  and 
spread  evenly,  adding  a  pinch  of  salt.  Cut  in  4 
pieces,  placing  each  on  top  of  the  other.  Roll  and 
cut  again.  Repeat  for  3  times  at  least.  When  pie 
is  ready  for  oven,  wipe  top  over  with  milk  and  just 
before  it  is  done  remove  from  oven  and  wipe  over 
again.  Return  to  oven  and  finish  baking.  For  a 
juicy  pie  take  a  strip  of  cloth  about  l1/^  inches  wide, 
wet  and  bind  on  the  edg  of  crust.  This  will  pre- 
vent juice  from  running  out.  Remove  soon  as  pie 
is  baked. 

PIE  CRUST. — Mrs.  W.  R.  Thresher. 

Three  cups  flour,  1  cup  lard  or  %  cup  cottolene, 
1  teaspoon  salt,  pinch  of  soda.  Chop  lard  into  flour 
with  knife  as  much  as  possible.  Add  just  as  litle 
water  as  is  possible  to  hold  together.  This  recipe 
makes  pastry  enough  for  2  large  pies. 

APPLE  PIE. 

Peel  and  chop  nice  tart  apples,  %  cup  sugar, 
sprinkle  of  flour,  small  teaspoon  cinnamon,  pinch 
of  salt.  Stir  well  together  and  fill  crust  and  put  bits 
of  butter  over  apples  before  adding  top  crust. 

MINCE  MEAT. 

Two  Ibs  lean  beef  boiled  and  cooled  in  water  it 
has  boiled  in.  When  cold  chop  fine.  Strain  the 
water  and  add  to  the  mixture  when  ready  to  cook 
1  Ib  suet  minced  to  a  powder,  5  Ibs  juicy  apples 
pared,  cored  and  chopped,  2  Ibs  raisins  seeded,  2 
Ibs  Sultans  or  seedless  raisins,  2  Ibs  currants,  ^ 
Ib  chopped  citron,  3  tablespoons  cinnamon,  2  table- 
spoons cloves,  1  tablespoon  fine  salt,  1  grated  nut- 
meg, 4  Ibs  brown  sugar,  1  quart  vinegar.  Cook 

a  a 


Use  onlv  "Sperry's  Best  Family." 

a 


110  PASTRY. 


slowly,  stirring  frequently  until  the  apples  are 
cooked.  Taste  of  the  mixture;  if  too  sweet,  add 
vinegar  to  taste,  if  too  sour,  add  sugar  to  taste.  If 
too  dry,  use  cold  coffee  for  wetting.  Bottle  or  can 
like  fruit. 

LEMOX  PIE. — Mrs.  B.  J.  Matteson. 

Two  lemons,  1  cup  water,  1  cup  brown  sugar,  2 
tablespoons  flour,  5  eggs,  2  tablespoons  white  sugar. 
Grate  the  rinds,  squeeze  out  the  juice  and  chop  pulp 
very  fine.  Place  together  and  add  water,  flour  and 
brown  sugar,  working  all  into  a  smooth  paste. 
Beat  eggs,  saving  whites  of  2,  and  mix  with  paste. 
Bake  with  lower  crust  only.  This  makes  2  pies. 
While  pies  are  baking  beat  the  whites  of  2  eggs  to  a 
stiff  froth.  Stir  in  white  sugar.  Place  on  the  top 
of  the  pies  after  they  are  baked  and  remove  to  the 
oven  to  brown. 

LEMON  PIE. — Mrs.  Rob't  Inglis. 

Beat  together  1  cup  sugar,  butter  half  size  of  an 
egg,  3  beaten  eggs,  leaving  whites  of  2  for  frosting, 
salt,  1  cup  milk,  juice  and  grated  rind  of  1  lemon. 
Bake  in  lower  crust  Frost  with  well-beaten  whites 
of  2  eggs  and  2  tablespoons  powdered  sugar. 
Spread  over  pie  after  it  is  baked  and  brown  in 
oven. 

LEMON  PIE. — Mrs.  A.  Truscott. 

Grated  rind  and  juice  of  3  lemons,  1^  cups  su- 
gar, 2  grated  crackers,  iy2  cups  milk,  1  tablespoon 
butter,  5  eggs.  Save  whites  of  2  eggs  for  frosting; 
beat  well ;  add  1  tablespoon  sugar.  When  pies  are 
baked,  frost  and  return  to  oven  and  brown. 

LEMON  PIE. — Mrs.  Sarah  Moore. 

Yolks  of  6  eggs,  6  tablespoons  sugar,  juice  of  2 
large  lemons;  beat  well.  Cook  in  double  boiler 
until  it  thickens.  Beat  whites  to  a  stiff  froth ;  add  6 
tablespoons  sugar  and  beat  into  the  thickened  yolks. 
Have  your  crust  baked  and  fill  with  this  and  brown 
in  oven. 


This  Cook  Book  Was  Printed  by  THE  RECORD. 


PASTRY.  Ill 


POTATO  LEMON  PIE. — Mrs.   R.   L.    Gardiner. 

Juice  and  grated  rind  of  1  lemon;  grate  1  potato 
size  of  lemon,  1  teaspoon  flour  stirred  into  1  cup 
sugar,  1  cup  water,  and  beaten  yolks  of  1  egg.  Boil 
a  few  moments  and  put  into  a  previously  baked 
crust  and  frost  with  remaining  white  beaten  with 
1  tablespoon  sugar.  Brown  in  oven. 

LEMON  PIE  WITH  TWO  CRUSTS. — Mrs.  W.  R.  Thresher. 

Three  eggs,  2  scant  cups  sugar,  1  cup  boiling 
water,  pinch  salt)  2  tablespoons  flour,  juice  and 
grated  rind  of  2  lemons,  small  piece  butter.  Meas- 
ure sugar  and  flour  and  mix  thoroughly  together; 
add  lemon  juice  and  rind  and  then  boiling  water. 
Let  this  come  to  a  good  boil  and  then  pour  it  over 
the  well-beaten  eggs;  add  the  butter  and  salt.  Let 
this  mixture  cool  before  pouring  into  the  crust.  This 
will  make  2  small  pies. 

MOCK  MINCE  PIES. — Mrs.   D.   O.   Castle. 

One  cup  sugar,  1  cup  vinegar  (scant),  1  cup 
water,  1  cup  molasses,  1  cup  raisins,  y2  CUP  melted 
butter,  1  cup  cracker  crumbs  well  rolled,  1  teaspoon 
each  of  cinnamon  and  allspice,  y%  teaspoon  each  of 
cloves  and  nutmeg.  This  makes  a  large  pie  or  2 
small  ones. 

MOCK  MINCE  PIE. — Mrs.  F.   R.   Clarke. 

Five  rolled  crackers,  3  eggs,  1  cup  each  of  sugar, 
raisins,  vinegar,  cold  water  and  butter,  iy2  cups  of 
molasses,  1  lemon  chopped  fine,  1  teaspoon  all  kinds 
of  spices.  Rub  butter  and  sugar  together,  add  eggs 
well  beaten,  then  add  other  ingredients.  This  will 
make  4  pies. 

MINCE    PIE. 

Fill  a  crust  with  previously  made  mince  meat. 
Use  a  shallow  plate.  Put  bits  of  butter  on  top 
mince  meat,  a  litle  nutmeg,  a  few  drops  of  extract 
lemon  and  a  litle  sugar.  Cover  with  a  rich  pastry. 


ffl= 


"Sperry's  Best  Family  Flour."    Pure,  Sweet,  Clear. 

1 


112  PASTRY. 


RHUBARB  PIE. — Mrs.  F.  R.  Clarke. 
If  the  rhubarb  be  tender,  it  is  not  necessary  to 
remove  all  the  skin.  Cut  into  small  pieces.  Turn 
boiling  water  over  it  and  let  stand  for  5  minutes. 
Drain  off  the  water,  and  place  fruit  in  pan  already 
lined  with  crust.  Add  yz  cup  raisins,  plenty  of 
sugar,  brown  is  preferred,  a  litle  nutmeg,  sprinkling 
of  flour,  pinch  of  salt  and  bits  of  butter.  Bake 
with  top  crust. 

RHUBARB  PIE. 

Eemove  the  skin  and  cut  rhubarb  into  inch 
pieces.  Mix  well  with  1  cup  sugar,  and  1  table- 
spoon flour.  Put  small  bits  of  butter  over  top  be- 
fore adding  top  crust.  Bake  in  moderate  oven. 

SQUASH  PIE. — Mrs.    Roberts. 

One  cup  strained,  well-cooked  squash,  1  cup  milk, 
1/2  cup  sugar,  1  teaspoon  salt,  y2  teaspoon  each  of 
cinnamon  and  ginger,  little  nutmeg,  2  well-beaten 
eggs.  Quantity  for  1  pie. 

FILLING  FOR  PUMPKIN  PIES. — Mrs.  W.  R.  Thresher. 

Steam  pumpkin  and  rub  through  colander.  Take 
2  cups  of  the  pumpkin,  a  little  salt;  add  small  piece 
butter,  1  teaspoon  each  of  ginger  and  cinnamon, 
2  scant  cups  sugar,  3  well-beaten  eggs  and  3  cups 
hot  milk.  This  quantity  is  sufficient  for  2  pies. 

LEMON  TARTS. 

One  cup  sugar,  y2  cup  sweet  milk,  1  tablespoon 
butter  rubbed  into  sugar,  2  cups  of  flour,  sifted 
three  times  after  adding  y2  teaspoon  cream  tartar. 
Juice  of  1  good  sized  lemon,  yolks  of  3  eggs.  Stir 
well.  Line  gem  pans  with  a  thin  pie  crust.  Fill 
each  with  mixture  and  bake. 

TARTS. 

Tarts  can  be  made  from  any  pie  crust  left  over. 
Roll  very  thin,  cut  with  biscuit  cutter.  Prick  % 
of  the  number  with  a  fork  to  keep  from  blistering. 
In  the  remaining  half  cut  3  holes  with  a  thimble. 
Bake  in  a  quick  oven.  Prepare  for  the  table  by 


THE  KECORD  Is  the  Paper  for  Your  Children. 


as 

PASTRY.  113 

placing  jelly  on  the  pricked  crust  and  place  the  one 
with  holes  over  it. 

FROSTING  FOR  TARTS. 

Four  tablespoons  sugar  and  whites  of  3  eggs, 
beaten  together.  Place  on  top  of  each  tart.  Place 
in  oven  for  frosting  to  harden. 

Another  method  is  to  cut  the  thin  crust  into  ob- 
long pieces,  about  3x4  inches.  Put  jam  or  jelly  be- 
tween two  uncooked  pieces  and  moisten  the  edges 
with  water.  Cook  in  a  hot  oven. 

CINNAMON     ROLL. 

Take  ordinary  pie  crust  and  roll  thin.  Cover 
with  sugar,  sprinkle  with  cinnamon  and  bits  of  but- 
ter. Roll  up  and  slice  into  y2  inch  pieces  and  cook 
in  hot  oven. 

BERRY  PIES. — Mrs.  R.  L.  Gardner. 

Make  a  good  pastry  and  fill  with  any  preferred 
berries.  Add  sugar,  y2  cup  for  strawberries,  %  cup 
for  raspberries,  3-4  cup  for  huckleberries,  1  cup  for 
wild  blackberries,  iy2  cups  for  gooseberries,  l1/^ 
cups  for  currants,  1  tablespoon  flour.  Mix  berries, 
sugar  and  flour  well  together  before  putting  into 
crust.  Bake  in  moderate  oven. 

CHERRY  PIE. 

Pit  cherries  enough  to  fill  pie  plate;  %  CUP 
sugar;  1  tablespoon  flour.  Mix  cherries,  sugar  and 
flour  well  together.  Bake  in  moderate  oven. 

CRANBERRY  PIE. — Pennsylvania  Style. 

Line  pie  plate  and  fill  with  cranberries.  1  cup 
sugar,  y2  cup  molasses,  dust  a  little  flour  over  from 
sifter.  Cover  with  little  strips  of  crust  about  y2 
inch  wide,  so  that  it  forms  the  top  in  little  blocks. 

CREAM  PRUNE  PIE. — Mrs.  P.  T.  Turner. 

Stew,  stone  and  mash  through  colander  enough 
prunes  to  make  1  cup  of  pulp,  sugar  to  taste,  yolks 
of  2  eggs,  well  beaten,  1  cup  rich  milk,  pinch  of  salt 
and  flavor  with  vanilla.  Bake  in  an  under  crust 

a 


Use  onlJ  "ferry's  Best  Family." 


114  PASTRY. 


as  quickly  as  possible.  Frost  with  whites  of  2  eggs 
beaten  with  1  good  tablespoon  sugar.  Slightly 
brown  in  oven. 

WHIPPED  CREAM  PIE. — Mrs.  D.  O.  Castle. 

1  cup  milk,  1  scant  cup  sugar,  cooked  together  in 
double  boiler,  with  2  teaspoons  cornstarch.  When 
nearly  cold  add  well  beaten  yolks  of  2  eggs  and  any 
preferred  flavoring.  Bake  crust  separate;  then  fill 
with  this  cream  when  cool.  On  this  filling  put 
whipped  cream  sweetened  to  taste.  Lastly  well 
beaten  whites  of  2  eggs  and  1  tablespoon  sugar. 

Do  not  set  in  oven  to  brown,  but  decorate  with 
red  hot  iron. 

CREAM  PIE. — Mrs.  D.  O.  Castle. 

One  pint  milk,  well  beaten  yolks  of  2  eggs,  1 
tablespoon  cornstarch  dissolved  in  little  milk  re- 
served from  the  pint,  1  small  cup  sugar.  Heat  milk, 
sugar,  yolks  of  eggs  in  a  double  boiler  and  slowly 
add  cornstarch  stirring  until  it  thickens.  Kemove 
from  fire  and  flavor.  Prick  the  crust  to  keep  from 
blistering  and  bake.  When  filling  is  cold,  fill  the 
crust,  frost  with  remaining  whites  of  2  eggs  beaten 
with  1  tablespoon  sugar.  Slightly  brown  in  oven. 

MOCK  CHERRY  PIE. — Mrs.  F.  B.  Hubbard. 

Stir  together  1  cup  sugar  and  2  heaping  table- 
spoons flour.  Add  1  cup  cranberries  cut  in  quarters 
and  y2  CUP  raisins  seeded  and  chopped  fine.  Lastly, 
add  1  cup  cold  water,  pinch  of  salt  and  a  teaspoon 
vanilla.  Bake  with  2  crusts  and  serve  cold. 

COCOANUT  PIE. — Mary  Hardy. 

Have  your  crust  baked.  1  pint  milk,  4  level  table- 
spoons cornstarch,  dissolved  in  a  little  of  the  milk, 
well  beaten  yolks  of  2  eggs,  y2  CUP  sugar,  a  little 
salt.  Heat  the  milk  and  add  the  mixture  stirring 
until  well  cooked.  Fill  crust.  Frost  with  beaten 
whites  of  2  eggs,  4  tablespoons  sugar,  4  tablespoons 
cocoanut.  Sprinkle  with  cocoanut  and  brown  in 
oven. 


Everyone  Is  Reading  THE  RECORD— Why? 


PASTRY.  115 

CUSTARD   PIE.— Mrs.   H.    M.    Baker. 

Three  eggs  well  beaten  together,  4  tablespoons 
sugar,  1  pint  milk,  pinch  salt,  nutmeg  to  taste. 
Bake  in  lower  crust  in  quite  a  hot  oven.  Be  care- 
ful not  to  over  bake. 

CURRANT  PIE. — Mrs.  Geneva  Allen. 

Two  cups  currants  mashed  fine,  1  tablespoon 
flour,  1  cup  sugar,  yolks  of  2  eggs.  Beat  all  to- 
gether thoroughly.  Bake  in  lower  crust  only. 
Frost  with  white  of  2  eggs  and  1  tablespoon  sugar. 
Spread  on  pie  after  it  is  baked  and  brown  in  oven. 

CUSTARD  PIE. 

Beat  4  eggs  very  light.  (Save  white  of  1  for 
frosting  if  desired).  Add  4  tablespoons  sugar,  a 
pinch  of  salt,  flavor  to  taste.  Bring  1  quart  milk 
to  boiling  point.  Turn  milk  on  eggs  and  sugar, 
stirring  while  doing  so.  Have  ready  a  deep  pie 
tin  on  which  crust  is  built  up  around  the  top.  Turn 
in  mixture  and  bake  carefully.  To  try  the  pie  take 
a  sharp  knife.  Insert  corner  of  blade  in  middle 
of  pie.  If  it  seems  thick  like  jelly  remove  from 
oven.  Beat  white  of  egg  very  light  and  spread 
over  top.  Brown  for  a  moment. 

ORANGE  SHORTCAKE. — Mrs.   Geo.  Tatterson. 

Pare  the  oranges  being  careful  to  remove  all  the 
white  part  of  the  peeling.  Quarter  and  slice  re- 
moving all  seeds,  stir  in  sufficient  sugar  to  suit  the 
taste.  Let  stand  for  a  half  hour,  drain  off  the  juice, 
place  on  the  stove  and  when  hot  stir  in  a  little  flour 
mixed  smooth  with  water.  Cook  for  a  minute  or 
two  stirring  constantly.  Pour  over  the  oranges 
and  mix  well. 

Mix  a  dough  as  you  would  for  baking  powder 
biscuits,  only  use  a  little  more  shortening.  Divide 
in  halves  and  roll  it  out  a  little  thinner  than  for 
biscuit  to  fit  the  pan  you  desire  to  bake  it  in.  Place 
one  portion  in  the  greased  pan,  spread  well  with 
soft  butter,  place  the  other  on  top  and  bake.  Sep- 


S1  the 


Use  only  "Sperry's  Best  Family." 


116  PASTRY. 


arate  the  layers  and  fill  with  above  mixture  and 
serve  at  once. 

Have  plenty  of  filling.  If  you  have  more  than 
you  can  put  between  the  layers,  spread  a  little  on 
the  top. 

LEMON  SHORTCAKE. — Mrs.  R.  L.  Gardner. 

Sift  together  one  pint  flour,  2  teaspoons  baking 
powder,  1  teaspoon  sugar  and  ^  teaspoon  salt.  Into 
this  rub  1  tablespoon  butter  and  use  sufficient  milk 
to  mix  into  a  soft  dough  like  biscuit.  Divide  into 
three  parts  and  roll  each  the  size  of  a  layer  cake 
pan.  Place  1  cake  in  the  pan  and  rub  over  with 
softened  butter.  Place  the  second  cake  on  the  first, 
butter  as  before  and  place  the  last  cake  on  the  top. 
Bake  in  a  hot  oven.  When  done  spread  the  follow- 
ing filling  between  the  layers.  Filling:  Moisten 
3  level  tablespoons  cornstarch  with  cold  water  and 
stir  this  into  1  cup  boiling  water.  Add  1  cup  sugar 
and  a  pinch  of  salt.  Cook  until  smooth,  then  add 
the  juice  and  part  of  the  grated  rind  of  1  lemon, 
1  heaping  tablespoon  butter  and  1  well-beaten  egg. 
Serve  the  cake  hot. 

STRAWBERRY  SHORTCAKE. 

One  quart  flour,  made  into  soda  biscuit  dough, 
diivde  and  roll  two  layers  that  will  just  fit  a  jelly 
cake  pan.  Lay  in  one,  spread  a  little  butter  over, 
lay  the  other  on  lightly  and  bake.  Meanwhile  get 
berries  ready;  3  pints  or  more,  hulled,  and  if  very 
large,  slice  once  or  twice  and  sugar  plentifully. 
When  the  cake  is  done,  lift  off  the  top  layer.  Lay 
the  other  on  the  plate.  Butter  liberally,  spread 
on  half  the  berries;  put  on  the  other  layer  inside 
out,  butter,  and  spread  on  the  rest  of  the  berries. 
Serve  hot.  One  may  use  whipped  creame  with  less 
berries. 

STRAWBERRY  SHORTCAKE. — Mrs.  Sarah  Moore. 

Make  rich  biscuit  dough  in  2  layers,  size  neces- 
sary for  family.  Bake  a  nice  brown  and  when  serv- 


Musical,  Literary  Programs  Printed  by  THE  RECORD. 


PASTRY. 


117 


ing  put  on  strawberries  and  filling.  Use  one  box  of 
strawberries  in  all.  Take  7  large  or  9  small  straw- 
berries and  cut  but  not  mash,  2-3  cup  sugar,  white 
of  1  egg.  Beat  5  minutes  at  a  time  at  intervals 
while  getting  dinner.  This  is  for  filling.  Take  the 
rest  of  the  box  of  berries,  cut  up  and  add  a  little 
sugar.  Put  a  little  butter  on  cakes,  cover  with 
berries  and  then  with  filling. 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


PUDDINGS 


APPLE    DUMPLINGS. 

Make  a  rich  baking-powder  crust;  peel  and  core 
apples ;  roll  out  crust  about  14  °f  an  incn  thick ;  cut 
out  circles  to  fit  apples;  place  latter  on  dough;  fill 
cavity  with  sugar,  a  little  cinnamon  or  nutmeg; 
incase  each  apple  in  the  crust,  wet  edges  and  press 
tightly  together;  put  into  kettle  of  boiling  water 
slightly  salted;  boil  y2  an  hour,  taking  care  that 
the  water  covers  the  dumplings.  They  are  also  very 
nice  steamed  or  baked. 

Serve  with  sugar  and  cream  or  any  hot  sweet 
sauce. 

When  boiling  them,  some  prefer  tying  a  cloth 
around  each  dumpling;  others  roll  them  in  dry 
flour. 

QUICKLY-MADE   APPLE   PUDDING. 

Butter  a  pudding  dish;  fill  with  a  layer  of  tart 
apples,  quartered.  Season  the  same  with  a  bit  of 
salt,  a  little  cinnamon,  some  sugar  and  butter.  Add 
a  little  water  to  the  apples  and  when  they  begin  to 
boil  cover  with  small  dumplings  and  let  boil, 
closely  covered,  about  20  minutes.  Serve  with 
whipped  cream  or  plain  cream,  sweetened  and 
flavored  with  vanilla.  Other  fruits  may  be  used. 

Dumplings:  1  cup  flour,  1  small  teaspoon  bak- 
ing powder,  little  salt,  sifted  together.  Stir  up 
with  about  y2  CUP>  or  little  more,  of  milk,  stirring 
as  little  as  possible,  then  drop  from  a  spoon.  The 
dough  should  be  thinner  than  for  biscuit,  but  stiffer 
than  for  batter.  This  pudding  is  made  on  top  of 
stove. 

APPLE  PANCAKE. — Mrs.  W.  R.  Thresher. 

Sift  2  cups  flour  and  2  teaspoons  baking  powder 
into  a  bowl;  add  y2  teaspoon  salt  and  rub  through 
the  flour  y±  cup  butter.  Beat  1  egg  light  and  add 
3-1  cup  milk  to  it.  Stir  the  egg  and  milk  into  the 
tlour  and  make  a  soft  dough  of  it.  Spread  about 


For  Servants,  Use  THE  RECORD'S  Help  Wanted  Page. 


f 

PUDDINGS.  119 


an  inch  thick  in  shallow  pans  and  fill  with  slices 
of  tart  apples.  Sprinkle  the  top  with  brown  sugar 
and  cinnamon  and  dot  with  bits  of  butter.  Bake 
and  serve  with  cream  or  a  sweet  pudding  sauce. 

APPLE  PUDDING. — Mrs.  C.  H.  Yost. 

Three  cups  chopped  apple,  1  cup  sugar,  3  cups 
fine  bread  crumbs,  1  cup  raisins,  1  cup  currants, 
y2  cup  citron,  1  pint  milk,  1  teaspoon  cinnamon,  1 
teaspoon  nutmeg,  y2  teaspoon  cloves,  a  little  salt 
and  2  well  beaten  eggs.  Line  pudding  dish  with 
buttered  paper,  sprinkle  with  cracker  dust  and  bake 
about  1  hour.  Serve  hot  with  hard  sauce. 

APPLE    PUDDING. 

Stew  apples  that  have  be'en  pared,  cored,  and 
quartered,  until  soft.  Beat  and  add  to  every  pint 
of  pulp  1/2  CUP  °f  sugar,  small  piece  of  butter,  y2 
cup  of  bread  crumbs,  and  2  eggs  well  beaten.  Bake 
half  an  hour.  Serve  with  cream,  though  the  pud- 
ding is  good  by  itself.  Over  the  top  sift  a  little 
powdered  sugar.  A  pint  of  the  apple  pulp  is  the 
foundation  of  a  pudding  for  four  persons. 

APPLE  PUDDING. — Mrs.   Geo.   Condict,   Lockeford. 

Fill  a  buttered  baking  dish  with  sliced  apple. 
Season  and  pour  over  them  a  batter  made  of  1 
tablespoon  of  butter,  y2  cup  sugar,  1  egg,  y2  cup 
sweet  milk  and  1  cup  flour,  in  which  has  been  sifted 
1  teaspoon  baking  powder.  Bake  in  a  moderate 
oven  till  brown.  Peaches  are  very  nice  cooked  in 
the  same  way.  Serve  with  sauce. 

APPLE  ROLL. — Mrs.  Emma  Adams. 

Make  a  crust  as  for  biscuit.  Roll  out  1  inch  thick 
and  as  large  as  a  plate.  Cover  with  sliced  apples, 
seasoned  with  a  small  quantity  of  sugar,  spice  and 
pinch  of  salt.  Roll  up  carefully.  Lay  close  to- 
gether in  pan  and  bake  y2  hour  in  hot  oven.  Serve 
with  sauce. 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 

m 


120  PUDDINGS. 


APPLE   SAGO  PUDDING. 

One  quart  apples  sliced,  y2  cup  sago,  soaked  in  1 
cup  boiling  water  over  night  for  several  hours,  y2 
cup  sugar,  y2  CUP  cocoanut,  little  salt  and  little 
butter,  sometimes  just  a  little  water,  especially  if 
apples  are  dry.  Mix  well.  Bake  from  iy2  to  2 
hours  in  a  slow  oven.  Serve  with  cream  and  sugar. 
When  done  should  look  like  wine  jelly. 

POOR  MAN'S  PUDDING. — Mrs.  C.  W.  Norton. 

Three  cups  flour,  1  cup  molasses,  1  cup  hot  water, 
3  tablespoons  melted  butter,  1  teaspoon  each  of 
soda  and  cinnamon,  1  cup  raisins,  1  egg,  y2  teaspoon 
cloves.  Steam  3  hours. 

CHOCOLATE    PUDDING. 

One  pint  milk,  y2  cup  sugar,  pinch  of  salt.  Heat 
this;  add  2  tablespoons  cornstarch  dissolved  in  lit- 
tle milk,  yolk  of  1  egg.  Cook  until  it  thickens.  Re- 
move from  stove  and  add  the  white  of  1  egg  well 
beaten,  3  tablespoons  chocolate.  Favor  with 
vanilla. 

STEAMED  CHOCOLATE  PUDDING. — Miss  Moore. 

One  small  cup  flour  and  the  same  of  milk.  Dis- 
solve a  stick  of  chocolate  in  a  little  of  the  milk. 
Cream,  i/2  cup  sugar  and  y2  slice  of  butter;  add 
yolks  of  four  eggs.  Stir  in  the  milk,  chocolate  and 
the  flour  (unsifted)  slowly.  Steam  1  hour.  Serve 
with  cream  or  pudding  sauce. 

CHOCOLATE  PUDDING. — Mrs.  W.   P.  Steinbeck. 

One  large  tablespoon  Knox's  Gelatine,  soaked  in 
1  cup  warm  water  for  5  or  10  minutes,  stirring  oc- 
casionally until  dissolved,  6  eggs  beaten  separately, 
until  very  light,  1  cup  sugar,  3  tablespoons  choco- 
late, y2  teaspoon  vanilla.  Beat  all  ingredients  to- 
gether and  let  stand  until  hardened.  Serve  with 
whipped  cream. 


H= 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


g" 

PUDDINGS.  121 

ORANGE  PUDDING. — Mrs.   E.  W.   Drury. 

Five  large  oranges,  peeled  carefully  and  sliced 
thin;  put  in  an  earthen  dish  and  sprinkle  with 
sugar.  Make  a  boiled  custard  of  1  pint  milk,  y2  cup 
sugar  and  4  eggs,  the  whites  of  2  reserved  for  frost- 
ing. When  custard  is  cold,  pour  over  the  oranges 
and  make  a  frosting  of  the  whites  of  eggs  and  a 
little  sugar.  Spread  over  top  and  brown  in  oven. 

PLUM  PUDDING. — Mrs.  Robert  Inglis. 

Three  cups  sifted  flour,  1  cup  New  Orleans  mo- 
lasses, Vo  cup  brown  sugar,  y2  CUP  butter,  3  eggs 
beaten  light,  1  cup  sweet  milk,  2  level  teaspoons 
soda  dissolved  in  milk,  1  heaping  teaspoon  cinna- 
mon, 1  scant  teaspoon  cloves,  y2  a  nutmeg,  a  little 
salt,  1  cup  seeded  raisins,  y2  cup  shedded  citron, 
y2  cup  candied  orange  peel,  cut  fine.  Mix  the  dry 
ingredients;  add  molasses  and  eggs,  soda  in  the 
milk,  melted  butter,  lastly  the  fruit  well  dredged 
in  flour.  Fill  buttered  baking  powder  tins  not  quite 
two-thirds  full  and  steam  l1/^  hours. 

GRANDMA'S  PLUM  PUDDING. — Mrs.  A.  H.  Wright. 

Take  soft  part  of  loaf  of  bread ;  pick  into  pieces. 
Add  2  beaten  eggs,  1  cup  seeded  raisins,  1  cup  mo- 
lasses, butter  size  of  an  egg,  spices.  Steam  3  hours. 

PRUNE  PUDDING. 

One  cup  prunes,  soaked  over  night  and  sliced 
fine,  1  cup  graham  flour,  1  cup  sweet  milk,  2-3  cup 
molasses,  2  eggs  well  beaten,  1  heaping  teaspoon 
soda,  pinch  of  salt,  1/2  teaspoon  each  of  cloves,  cin- 
namon and  nutmeg.  Pour  into  buttered  mold  and 
steam  2  hours. 

Sauce:  Butter  size  of  an  egg,  1  cup  sugar,  juice 
and  a  little  of  the  grated  rind  of  1  lemon,  1  egg  well 
beaten,  6  tablespoons  boiling  water,  added  one  at 
a  time,  until  well  mixed. 

RAISIN  PUFFS. 

Cream  1  tablespoon  of  sugar  and  1  of  butter. 
Add  1  egg,  y2  cup  milk,  1  cup  flour  (  in  which  sift 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


122  PUDDINGS. 


iy2  teaspoons  baking  powder),  and  y2  cup  raisins, 
seeded  and  chopped  fine.  Pour  this  into  4  well- 
greased  cups.  Steam  y2  hour. 

PRUNE  PUDDING. — Mrs.  N.  E.  Jordan. 

Chop  fine  1  coffee  cup  cooked  prunes.  Add  the 
beaten  whites  of  4  eggs,  and  a  little  sugar  if  de- 
sired. Bake  20  minutes.  Serve  with  whipped 
cream. 

SUET  PUDDING. — Mrs.  J.  U.  Castle. 

One-half  loaf  bread  crumbs,  %  cup  chopped  suet, 
1  cup  milk,  y2  cup  sugar,  y2  cup  molasses,  3  eggs, 
1  cup  chopped  raisins,  y2  cup  currants,  y2  teaspoon 
each  of  spices,  y2  teaspoon  soda.  Steam  3  hours. 

STEAMED  PUDDING. — Mrs.  G.  A.  Atherton. 

One  small  cup  suet,  1  cup  each  of  raisins,  cur- 
rants and  sour  milk,  %  cup  syrup,  1  teaspoon  soda, 
y2  teaspoon  each  of  cinnamon,  allspice,  cloves  and 
little  nutmeg,  flour  to  make  a  stiff  batter.  Steam 
3  hours  in  a  tight  can.  May  be  cooked  in  pound 
baking  powder  cans  in  2  hours.  This  recipe  will 
fill  5  or  6  cans. 

SUET  PUDDING. — Mrs.   D.   Crane. 

One  cup  molasses,  y2  cup  sugar,  y2  cup  chopped 
suet,  1  egg,  y2  cup  chopped  raisins,  1  cup  hot  water, 
1  teaspoon  soda  and  sufficient  flour  to  make  of  the 
consistency  of  cake. 

SALEM    STEAM    PUDDING. — Mrs.    H.    Baker. 

One  cup  suet  chopped  fine,  2,y2  cups  flour,  mixed 
with  suet,  2-3  cup  N.  O.  molasses,  1  cup  milk,  1  cup 
chopped  and  seeded  raisins,  y±  teaspoon  each  of 
cloves  and  nutmeg,  y2  teaspoon  cinnamon,  1  tea- 
spoon soda,  y2  teaspoon  salt.  Steam  2y2  hours. 
Serve  with  hard  or  cooked  sauce. 

SURPRISE  PUDDING. — Mrs.   John   Craig. 

Make  a  stiff  blanc  mange  as  follows:  4  table- 
spoons  cornstarch,  1  quart  milk,  4  eggs,  beaten 
separately,  %  cup  sugar,  flavor  to  taste.  Pour  into 


=9? 


THE  DAILY  RECORD'S  Circulation   IS  the  Largest. 


S  •  IB 

PUDDINGS.  123 

a  flat  dish.  When  cold  cut  into  2  inch  squares,  roll 
in  sifted  cracker  crumbs,  then  in  slightly  beaten 
egg,  then  again  in  crumbs.  Drop  into  boiling  lard 
and  fry  until  brown.  Sprinkle  with  powdered 
sugar  and  serve  with  the  following  lemon  sauce: 

Three-fourth  cup  butter,  114  cups  sugar,  2  table- 
spoons cornstarch.  Beat  well;  add  1  pint  of  hot 
water,  1  lemon  thinly  sliced.  Cook  about  5  minutes. 

COTTAGE  PUDDING. 

Two-third  cup  sugar,  i/2  cup  sweet  milk,  iy2  cups 
flour,  butter  size  of  a  walnut,  1  teaspoon  cream 
tartar,  y2  teaspoon  soda  or  2  scant  teaspoons  bak- 
ing powder,  pinch  of  salt.  Bake  in  shallow  pan. 
Cut  into  squares  and  serve  with  any  kind  of  sauce. 

RICE  SLICE. 

Tie  loosely  in  a  bag  1  cup  raw  rice,  1  cup  seeded 
raisins,  a  pinch  of  salt  and  boil  in  salted  water  for 
2  hours.  Slice  and  serve  with  cream  and  sugar. 

SAGO  PUDDING. — N.  E.  Jordan. 

"  Soak  until  soft  y2  cup  sago  in  enough  cold  water 
to  cover.  Put  into  a  double  boiler  and  cook  until 
clear.  Add  y2  cup  granulated  sugar,  juice  of  1 
lemon  and  whites  of  2  eggs  beaten  to  a  stiff  froth. 
Make  a  boiled  custard  of  1  pint  milk,  yolks  of  2 
eggs,  2  tablespoons  sugar,  and  pour  over  the  cooked 
sago.  Serve  cold. 

BLACK  PUDDING. — Mrs.  Roblin. 

One-half  cup  each  of  chopped  raisins,  sweet  milk 
and  molasses,  ^  cup  butter,  2  cups  flour,  i/2  tea- 
spoon soda  dissolved  in  the  milk.  Steam  iy2 
hours. 

BICE  PUDDING. — Mrs.  A.  H.  Wright. 

One-half  cup  raw  rice,  3  pints  milk,  small  piece 
butter,  pinch  of  salt,  4  tablespoons  sugar.  Bake 
slowly  3  hours,  stirring  every  15  or  20  minutes  at 
first.  Then  let  it  brown  and  serve  warm  or  cold. 


ThThif  if°Truerthest'  Use  onlJ  "Sperry's  Best  Family  Flour" 


124  PUDDINGS. 


PINEAPPLE  PUDDING. — Mrs.  H.  E.  Adams. 

One-half  box  gelatine,  whites  of  3  eggs,  2  cups 
sugar,  pint  of  hot  water,  juice  of  1  lemon.  Dissolve 
gelatine  in  water.  Add  lemon  juice  and  sugar,  mix 
well  and  strain  through  cheese  cloth  into  a  large 
mixing  bowl.  When  cool  enough  to  begin  to 
thicken,  stir  in  whites  of  eggs  beaten  to  a  stiff  froth. 
Beat  mixture  until  it  is  thick  and  snow  white  all 
through.  Add  5  tablespoons  grated  pineapple. 
Place  in  molds  to  harden.  Serve  with  whipped 
cream. 

PINEAPPLE   PUDDING. — Mrs.   Wesley  Minta. 

One  cup  grated  pineapple,  1  cup  water,  whites 
of  5  eggs,  juice  of  one  lemon.  Thicken  with  corn- 
starch  to  consistency  of  blanc  mange  and  sweeten 
to  taste.  Directions:  Put  water  and  fruit  on  to' 
boil;  when  boiling  thicken  with  cornstarch  and  let 
boil  15  minutes  very  slowly;  add  juice  of  lemon  and 
place  dish  in  cold  water.  After  whipping  whites 
of  eggs  stiff,  beat  them  into  hot  mixture  for  5 
minutes.  Put  into  mold  and  place  on  ice.  Serve 
with  sweetened,  whipped  cream. 

PINEAPPLE  PUDDING. — Mrs.  E.  W.  Drury.      , 

One  box  Knox's  gelatine,  l1/^  pints  warm  water, 
enough  to  dissolve  gelatine,  1  pint  sugar,  juice  of 
2  lemons,  and  juice  from  1  pound  can  of  pineapple. 
Strain  this  mixture  and  pour  over  pineapple,  which 
has  been  cut  into  small  pieces.  Set  in  a  cool  place 
to  harden  and  serve  with  sweet  cream. 

INDIAN  PUDDING. 

Seven  tablespoons  cornmeal  wet  with  cold  water. 
Stir  in  1  well-beaten  egg.  Add  1  quart  boiling 
milk,  1  cup  molasses,  1  cup  cold  milk,  a  little  salt 
and  cinnamon.  Bake  2  hours  stirring  occasionally 
the  first  hour.  Serve  plain  or  with  vinegar  sauce. 

CORNMEAL  PUDDING. 

One  teacup  of  meal,  y2  cup  of  flour,  stirred  to- 
gether with  cold  milk.  Scald  one  pint  of  milk  and 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


g 

PUDDINGS.  125 

stir  the  mixture  into  it  and  cook  until  thick;  then 
thin  with  cold  milk  about  like  thin  batter.  Add 
1/2  cup  sugar,  y2  cup  New  Orleans  molasses,  2  eggs, 
2  tablespoons  butter,  little  salt,  1  tablespoon  of 
mixed  nutmeg  and  cinnamon  and  2-3  teaspoon  of 
soda,  just  before  putting  into  oven.  Bake  two  hours. 
After  baking  half  an  hour,  stir  it  thoroughly; 
then  finish  baking.  Serve  hot  with  hard  sauce  or 
cream. 

FIG   PUDDING. — H.    Maude   Eaves. 

One  cup  each  of  seeded  raisins,  chopped  figs  and 
chopped  suet,  1  cup  sweet  milk,  2y2  cups  flour,  V/2 
cups  molasses,  1  level  teaspoon  soda,  y2  teaspoon 
each  of  cinnamon,  ginger  and  nutmeg.  Steam  3 
hours  and  serve  with  hard  sauce. 

FIG  PUDDING.— Mrs.  John   Craig. 

One-half  pound  figs,  chopped  fine,  2  cups  bread 
crumbs,  3  eggs,  y2  cup  suet  chopped  fine,  1%  cups 
sweet  milk,  y2  cup  sugar,  pinch  of  salt,  y2  tea- 
spoon baking  powder,  y2  cup  flour.  Beat  all  to- 
gether thoroughly  3  minutes.  Put  into  buttered 
molds  or  cans  with  tops;  set  in  boiling  water  and 
boil  3  hours.  Serve  hot  with  sauce. 

COCOANUT  PUDDING. — Miss  Moore. 

Take  sufficient  stale  bread  to  make  a  pudding  of 
the  required  size  and  pour  boiling  water  over  it 
Soak  the  bread  so  that  no  crumbs  remain.  Add 
1/2  cup  of  grated  cocoanut.  Make  a  custard  of  1 
quart  milk,  4  eggs,  5  tablespoons  sugar  and  a  little 
nutmeg.  Mix  all  and  bake. 

PINEAPPLE  TAPIOCA. 

Soak  1  cup  pearl  tapioca  over  night;  then  cook 
until  transparent;  if  too  thick  add  hot  water.  When 
done,  add  one  can  chopped  pineapple  and  the  juice 
also.  Sugar  to  taste.  Serve  with  cream. 

COFFEE  PUDDING. — Mrs.  T.  J.  Gill. 

One  pint  bread  crumbs  wet  with  cold  coffee,  1 
cup  brown  sugar,  5  eggs  (three  will  do),  1  cup 


BeestL^oury       ^  se  only  "Sperry's  Best  Family." 

m 


126  PUDDINGS. 


raisins,  spices  to  taste,  1  teaspoon  soda,  y2  cup  mo- 
lasses. Add  flour  sufficient  to  make  batter  a  little 
thicker  than  for  hot  cakes.  Use  y2  teaspoon  baking 
powder.  Put  batter  into  3  well-greased  1-pound 
baking  powder  cans.  Set  in  boiling  water  and  cook 
in  iy2  hours.  A  little  chopped  suet  is  very  good  in 
this  pudding.  Any  kind  of  sauce  can  be  used. 

DATE  PUDDING. 

One-half  pound  dates  (stoned  and  chopped),  3 
tablespoons  melted  butter,  y2  cup  molasses,  y2  cup 
milk,  1  2-3  cups  flour,  y2  teaspoon  soda,  14  teaspoon 
each  of  salt,  cloves,  allspice  and  nutmeg.  Thor- 
oughly mix  together  the  dry  ingredients.  Add  the 
others,  dates  last.  Steam  l1/^  hours  and  serve  with 
hard  sauce  or  whipped  cream. 

ENGLISH  BATTER  PUDDING. 

Two  eggs  well  beaten,  a  little  salt,  4  tablespoons 
sifted  flour  and  2  cups  milk.  Bake  almost  y2  hour 
and  serve  hot  with  butter  and  sugar. 

NUT  PUDDING. 

Two  eggs  well  beaten,  y2  cup  butter,  1  cup  sugar, 
1-3  cup  syrup,  1  cup  milk,  1  teaspoon  each  of  baking 
powder  and  cinnamon,  y2  teaspoon  each  of  cloves, 
allspice  and  nutmeg,  1  pint  flour,  pinch  of  salt,  1 
cup  walnuts;  chopped  fine.  Steam  2  hours  and 
serve  with  liquid  sauce. 

SNOW  BALLS. — Mrs.  J.  A.  Sanford. 

One  teacup  sugar,  1  coffee  cup  flour,  1  even  tea- 
spoon baking  powder,  2  tablespoons  sweet  milk, 
3  eggs,  well  beaten,  and  flavor  with  lemon.  Pour 
into  7  well-buttered  cups  and  steam  25  minutes. 
When  done,  take  out  and  roll  in  powdered  sugar. 
Serve  with  whipped  cream. 

SNOW  PUDDING. — Mrs.  C.  E.  Morehead. 

Pour  1  pint  boiling  water  over  y2  box  gelatine; 
add  juice  of  1  lemon  and  2  cups  sugar.  When  nearly 
cold,  strain  and  add  the  whites  of  3  eggs  beaten 


This  Cook  Book  Was  Printed  by  THE  RECORD. 


PUDDINGS.  127 


stiffly,  and  beat  all  together.  Set  into  mold  to  shape 
and  chill.    Make  a  custard  of  the  yolks  of  3  eggs, 

1  pint  of  milk  and  1  teaspoon  cornstarch,  4  table- 
spoons sugar  and   pinch   of  salt.     Pour   custard 
around  snow  when  ready  to  serve. 

FRUIT  PUDDING. 

One-third  box  gelatine  dissolved  in  y2  CUP  c°ld 
water;  then  add  y2  cup  boiling  water,  y2  cup  sugar 
and  juice  of  2  lemons.  Cut  up  3  oranges  and  3 
bananas  and  sprinkle  with  sugar.  Pour  the  jelly 
over  them.  Set  in  a  cold  place  to  harden  and  serve 
with  cream,  whipped  or  plain. 

QUEEN  OF  PUDDINGS. 

Yolks  of  2  egg's  beaten  well,  y2  cup  each  of  milk 
and  sugar ;  mix  with  bread  crumbs  and  grated  rind 
of  1  lemon,  and  bake.  Take  out  and  spread  with 
jelly;  then,  over  this,  spread  the  beaten  whites  of 

2  eggs  and  juice  of  1  lemon.    Place  in  oven  a  few 
minutes  to  brown. 

TAPIOCA  PUDDING. — Mrs.  Joe  Dietrich. 

One  cup  tapioca  soaked  in  water  1  hour,  3  eggs, 
1  cup  sugar,  1  pint  of  milk,  pinch  of  salt,  and  a 
little  nutmeg.  Bake  %  hour. 

MINUTE  PUDDING. 

Sift  1  pint  flour.  Take  enough  milk  from  a  quart 
to  wet  it  and  make  a  smooth  paste,  and  place  re- 
mainder of  milk  on  the  stove.  When  the  milk  boils, 
add  paste,  y2  teaspoon  of  salt,  and  finally  2  well- 
beaten  eggs.  Keep  stirring  until  thoroughly  cook- 
ed. Flavor  with  sugar  and  nutmeg,  and  serve  with 
cream.  If  double  boiler  be  used,  it  takes  about  15 
minutes  for  boiling.  If  it  gets  too  stiff,  a  little  milk 
may  be  added. 

DELICIOUS   PUDDING. 

One-half  pint  molasses,  y2  pint  water,  1  teaspoon 
soda,  1  cup  seeded  raisins,  spices  to  taste,  flour  to 
make  a  stiff  batter,  a  little  salt.  Steam  3  or  4 
hours.  Serve  with  hard  sauce. 


•'Sperry's  Best  Family  Flour."     Pure,  Sweet,  Clear. 

g  "     •• — 

128  PUDDINGS. 

DELICIOUS    PUDDING. — Mrs.    K.    Dortmund. 

One  cup  cornmeal,  1  pint  milk,  a  little  salt,  2 
well-beaten  eggs,  enough  syrup  to  sweeten;  pare 
and  slice  some  apples  on  top.  Cover  and  bake  2 
hours  in  a  moderate  oven.  Eemove  cover  when 
done  and  brown. 

GRAHAM  PUDDING. 

One  and  y2  cups  graham  flour,  y2  cup  syrup,  y2 
cup  raisins,  y2  cup  currants,  y2  cup  sour  milk,  1 
teaspoon  soda,  ^4  cup  butter,  1  egg,  y2  teaspoon 
cinnamon,  cloves,  allspice  and  mace.  Steam  2y2 
hours.  Serve  with  sauce. 

MABSHMALLOW   PUDDING. — Mrs.    C.    H.    Yost. 

Soak  1  tablespoon  gelatine  in  y2  cup  cold  water; 
fill  the  cup  with  boiling  water.  Break  the  white 
of  an  egg  into  deep  bowl;  pour  in  the  gelatine  and 
beat  y2  hour.  Add  1  cup  sugar,  and  either  a  cup 
of  nuts,  sliced  bananas  or  sliced  pineapple  and 
serve  with  whipped  cream. 

CARAMEL  PUDDING.— Mrs.  D.  M.  Watson. 

Place  1  cup  light  brown  sugar  in  pan  on  stove 
till  it  browns  and  has  a  caramel  taste;  then  add 

1  tablespoon  butter,  y2  cup  milk,  and  cook  12  min- 
utes.    Add  to  it  nearly  a  pint  of  milk  and  2,y2 
tablespoons  cornstarch,  stirring  constantly.  When 
very  stiff  and  well  cooked  remove    from    stove. 
Flavor  with  vanilla  and  pour  into  mold.     Serve 
cold  with  whipped  cream. 

CABLE  PUDDING. 

One  cup  butter,  2  cups  sugar,  1  cup  sw^eet  milk, 
3%  cups  flour,  3  eggs,  saving  whites  of  2  for  frost- 
ing, 1  teaspoon  cream  tartar,  y2  teaspoon  soda  or 

2  teaspoons  baking  powder.    Bake  in  two  layers. 
Cut  and  sugar  any  kind  of  fruit  two  hours  before 
serving  pudding  and  place  between  layers.     No 
sauce  is  required. 

THE  RECORD  Is  the  Paper  for  Your  Children. 


PUDDINGS.  129 


DELICIOUS  PEACH  PUDDING. — Mrs.  Wesley  Minta. 

Fill  a  pudding  dish  with  whole,  peeled  peaches 
and  pour  over  them  2  cups  water.  Cover  closely 
and  bake  until  peaches  are  tender;  then  drain  off 
the  juice  and  let  it  stand  until  cool.  Add  to  the 
juice  1  pint  sweet  milk,  4  well-beaten  eggs,  1  small 
cup  flour  with  1  teaspoon  baking  powder  mixed 
in  it,  1  cup  sugar,  1  tablespoon  melted  butter  and 
a  little  salt.  Beat  well  3  or  4  minutes  and  pour 
over  peaches.  Bake  until  a  rich  brown  and  serve 
with  cream  or  hard  sauce  flavored  to  taste.  Any 
fruit  may  be  used. 

CARROT  PUDDING. — Mrs.  Wesley  Minta. 

One  cup  each  of  grated  carrot,  grated  raw 
potao,  sugar,  suet,  currants  and  raisins,  2  cups 
flour,  2  eggs,  1  teaspoon  soda.  Steam  3  hours. 
Half  the  quantity  will  steam  in  1%  hours.  1  tea- 
spoon each  of  all  kinds  of  spices  may  be  added. 

Sauce :  y2  cup  butter  and  1  cup  sugar  creamed. 
Beat  2  eggs  separately,  stirring  the  yolks  into  the 
butter  and  sugar;  add  1  tablespoon  flour,  then 
gradually  boiling  water,  stirring  all  the  time,  and 
boil  up  once.  Lastly  stir  in,  gradually,  the  whites 
of  eggs.  As  fine  as  plum  pudding. 

PUDDING  SAUCE. 

Cream  y2  cup  butter;  add  gradually  y2  cup 
sugar,  stirring  until  light  and  creamy.  Place 
rounded  tablespoon  cornstarch  in  a  sauce  pan, 
moisten  with  a  little  cold  water;  pour  in  1  pint 
boiling  water  and  cook  clear.  Mix  all  and  flavor 
to  taste. 

HARD   SAUCE. 

Beat  1  cup  white  sugar,  powdered  is  best,  and 
y2  cup  butter  together  until  thoroughly  mixed. 
The  longer  it  is  beaten  the  better.  Add  any  de- 
sired flavoring.  Some  prefer  to  use  equal 
quantities  of  butter  and  sugar,  but  this  makes  it 
very  rich.  Serve  cold. 


tL  Flour.     Use  onlJ  "Sperry's  Best  Family." 


130  PUDDINGS. 


VINEGAR  SAUCE. 

One  pint  boiling  water,  1  cup  sugar,  1  table- 
spoon flour  mixed  smoothly  in  a  little  water,  !/4 
grated  nutmeg  and  pinch  of  salt.  Boil  10  minutes. 
Just  before  serving  add  1  tablespoon  butter  and  2 
tablespoons  vinegar. 

CREAM  SAUCE. — Mrs.  Geo.  W.  Tatterson. 

Cream  together  1  cup  powdered  sugar  a  nd  scant 
1/2  cup  butter.  Add  y2  cup  cream  and  stir  all  into 
1/2  cup  boiling  water.  Cook  for  a  few  moments, 
stirring  constantly.  Flavor  to  taste. 

CARAMEL  SAUCE. — L.  M.   Moore. 

One  tablespoon  butter,  1  cup  of  white  sugar,  1 
tablespoon  cold  water.  Put  these  on  the  stove  to 
brown;  add  hot  water  to  make  the  required  quan- 
tity; thicken  with  1  teaspoon  flour  dissolved  in  a 
little  water.  Flavor  with  1  teaspoon  of  vanilla. 

PUDDING  SAUCE. 

One  pint  milk  or  cream,  y2  cup  sugar,  white  of 
1  egg  beaten  lightly,  1  small  tablespoon  corn- 
starch.  Favor  with  nutmeg. 

PRUNE  PUDDING. — Mrs.  F.  W.  Wurster. 

One  and  y2  cups  flour,  1  heaping  cup  cooked 
prunes  chopped,  y2  cup  molasses,  y2  cup  sour  or 
sweet  milk,  y±  cup  butter,  1  egg,  1  teaspoon  soda, 
pinch  of  salt,  y2  teaspoon  cinnamon,  cloves,  a 
little  nutmeg.  Steam  2y2  hours.  Serve  with  hard 
sauce. 


Everyone  Is  Reading  THE  RECORD — Why? 


BE  a 

LIGHT   DESSERTS 


CHARLOTTE  RUSSE   (Fine). — Mrs.  Sanborn,  Benicia. 

Soak  !/4  box  Knox's  gelatine  in  y2  cup  of  sweet 
milk  y2  hour,  and  when  dissolved  set  cup  in  hot 
water.  Take  1  pint  whipped  cream;  add  y2  cup 
pulverized  sugar,  a  little  salt  and  the  beaten 
whites  of  2  eggs,  and  flavor  with  vanilla.  Add 
gelatine  lukewarm  and  strain  while  adding.  Stir 
until  gelatine  is  well  mixed  with  cream,  and  when 
nearly  stiff  enough  to  drop,  turn  into  bread  tin  or 
mold  lined  with  lady  fingers  or  narrow  slices  of 
sponge  cake  which  have  been  dipped  into  the 
white  of  an  egg  to  hold  them  together,  and  have 
it  even  on  top  to  set  well  when  turned  out.  A 
tablespoon  of  strawberry  juice  added  will  im- 
prove it,  or  one  can  use  other  flavorings.  Split  the 
lady-fingers,  putting  round  side  next  to  tin,  and 
where  they  do  not  fit  accurately  put  in  small 
pieces.  Needs  about  1  pound  lady-fingers.  Must 
be  made  day  before  using.  Served  in  slices. 

APPLE   FLOAT. 

To  1  quart  apples  stewed  and  well  mashed  add 
the  whites  of  3  eggs  well  beaten  and  4  heaping 
tablespoons  sugar.  Beat  all  together  15  minutes. 
Serve  with  rich  milk.  Flavor  with  nutmeg. 

AMBROSIA. 

Peel  and  slice  8  fine  oranges,  y2  cocoanut, 
grated,  i/2  cup  pulverized  sugar.  Arrange  oranges 
in  glass  dish,  scatter  cocoanut  thickly  over  them. 
Sprinkle  with  sugar,  then  place  another  layer  of 
oranges,  and  so  on  until  all  are  used.  Serve  at 
once. 

APPLE  CHARLOTTE. — Mrs.  R.  J.  Quinn. 

Two  heaping  teaspoons  gelatine,  1-3  cup  cold 
water,  1-3  cup  boiling  water,  1  cup  sugar,  1  cup 
apple  sauce,  juice  of  1  lemon,  whites  of  3  eggs. 
Soften  gelatine  in  cold  water;  dissolve  in  boiling 
water;  add  sugar,  then  juice  of  lemon;  strain. 


Uee  onlJ  "Sperry's  Best  Family." 


132  LIGHT    DESSERTS. 

When  cool  add  apple  sauce.  When  jelly  begins 
to  set,  beat  with  a  whisk  until  light.  Add  whites 
of  the  eggs  beaten  stiff.  Beat  all  together  thor- 
oughly. Turn  into  moulds  and  serve  with  whipped 
cream. 

STRAWBERRIES     AND     WHIPPED     CREAM. — 

Mrs.  McKenzie. 

Line  a  glass  dish  with  lady  fingers.  Place  in 
the  dish  a  layer  of  berries,  one  of  powdered  sugar, 
then  a  layer  of  whipped  cream  and  so  on  until 
dish  is  filled.  Heap  cream  roughly  on  top  layer, 
dot  with  berries,  sprinkle  with  sugar.  Serve  when 
thoroughly  cold. 

AN  EASILY-MADE  DESSERT. 

Fill  the  bottom  of  a  dish  with  strawberries. 
Boil  well  some  cornstarch  in  milk;  salt,  sweeten 
and  flavor.  Cool  a  little  after  taking  from  the 
fire;  then  pour  over  the  berries  and  set  aside  to 
get  cold.  Serve  with  cream  and  sugar  flavored 
with  vanilla  or  serve  with  whipped  cream.  Make 
cornstarch  just  stiff  enough  to  pour  easily. 

FROZEN  PEACH. — Mrs.  A.  S.  Hudson. 

One  pint  canned  peaches  rubbed  through  a  col- 
ander, 1  pint  peach  juice,  1  pint  water,  1  pint 
sugar  and  juice  of  1  lemon.  Mix  all  together  and 
freeze  same  as  ice  cream. 

A  DELICIOUS  DESSERT. — Mrs.  D.  O.  Castle. 

Sugar  1  pint  raspberries.  Set  aside.  Heat  a 
glass  of  grape  juice  and  sweeten  to  taste.  Into 
this  stir  the  yolks  of  6  eggs  beaten  light.  Cook  a 
few  minutes  and  set  to  cool.  Use  1  pound  maca- 
roons. Place  in  a  dish  a  layer  of  macaroons,  rasp- 
berries and  grape  custard,  alternately,  until  dish 
is  full.  Beat  whites  of  eggs  very  stiff  and  spread 
on  top.  Place  in  oven  to  brown  slightly.  When 
cut  the  colors  are  brown,  red,  yellow  and  white. 


Musical,  Literary  Programs  Printed  by  THE  RECORD. 


m 

LIGHT    DESSERTS.  133 

PINEAPPLE  DESSERT. 

Place  alternate  layers  of  halved  lady-fingers 
and  diced  pineapple  in  dish  and  pour  over  all  a 
pint  of  whipped  cream. 

PINEAPPLE  JELLY. 

Dissolve  2  tablespoons  granulated  gelatine  in 
1/2  cup  cold  water.  Add  1  cup  hot  water  in  which 
1  cup  sugar  has  been  dissolved.  Add  1  cup  fresh 
pineapple,  juice  and  grated  pulp,  and  1  table- 
spoon lemon  juice.  Pour  into  a  mould.  Serve 
very  cold  with  whipped  cream. 

FRIED  CREAM. — Mrs.  Henry  Adams. 

One  pint  milk,  1  tablespoon  cornstorch,  4  table- 
spoons flour,  yolks  of  3  eggs,  y>  cup  su?;ar  and  14 
of  a  nutmeg  (grated).  Scald  %  pint  of  milk  and 
reserve  y±  pint  in  which  to  mix  the  flour  and  corn- 
starch,  stirring  constantly  until  a  smooth  paste. 
Add  to  the  hot  milk  and  stir  rapidly  until  quite 
thick',  then  add  the  yolks  beaten  lightly,  the  sugar 
and  nutmeg.  Cook  a  moment  longer.  Pour  into 
a  square  pan  to  cool.  When  cold  turn  out  on  a 
board,  cut  in  squares,  dip  in  white  of  egg,  then  in 
cracker  crumbs  and  fry  in  hot  lard  until  a  light 
brown. 

MOONSHINE. — Mrs.  T.  J.   Gill. 

Beat  the  whites  of  6  eggs  to  a  very  stiff  froth; 
add  gadually  6  tablespoons  powdered  sugar  (to 
make  it  thicken  use  more  sugar  until  1  pint  is 
used).  Beat  y2  hour,  then  beat  in  1  tablespoon 
preserved  peaches  cut  in  tiny  bits.  Set  on  ice 
until  thoroughly  chilled.  In  serving  pour  in  indi- 
vidual dishes  some  rich  cream  sweetened  and 
flavored  with  vanilla.  On  the  cream  place  a  lib- 
eral portion  of  the  moonshine.  This  will  serve 
7  or  8  persons. 

STRAWBERRY    GELATINE. — Mrs.    T.    A.    Nelson. 

One-half  box  gelatine,  iy2  teacups  sugar,  V2 
pint  cold  water,  1  quart  strawberries,  VL-  pint 
boiling  water,  2  lemons,  y2  pint  of  cream.  Soak 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


134  LIGHT    DESSERTS. 


the  gelatine  in  the  cold  water  for  20  minutes,  then 
add  the  boiling  water  and  stir  until  gelatine  is 
dissolved.  Add  the  sugar  and  the  juice  from  the 
lemons;  then  strain  the  whole  into  a  measuring 
cup  and  add  sufficient  cold  water  to  make  iy2 
pints  of  the  whole.  Wet  a  tin  mould  with  cold 
water  and  place  a  small  jam  jar  in  middle  to  make 
a  hollow  center  when  finished,  placing  a  weight 
inside  of  jar  to  keep  it  in  place.  Pour  y±  of  gela- 
tine mixture  in  mould  and  set  on  ice  to  thicken, 
keeping  the  remainder  in  a  warm  place.  As  soon 
as  the  jelly  sets,  add  a  deep  layer  of  the  stemmed 
fruit,  then  pour  in  more  of  the  mixture.  Again 
set  on  ice  and  when  it  thickens,  add  another  layer 
of  the  fruit  and  mixture  until  all  are  used.  When 
ready  to  serve  put  a  little  hot  water  in  jar  and 
when  jelly  is  released  from  sides  remove  jar.  Set 
mould  for  a  moment  in  hot  water  to  free  sides. 
Turn  out  upon  a  flat  serving  dish.  Sweeten  cream, 
whip  to  a  froth,  and  heap  it  into  the  hollow  center 
made  by  the  jar. 

STRAWBERRY  FOAM. — Mrs.  Wesley  Minta. 

Wash  1  cup  hulled  strawberries  and  press 
through  a  sieve;  beat  1  cup  cream  till  stiff;  beat 
whites  of  2  eggs  until  dry;  then  gradually  beat 
into  the  eggs  y2  cup  powdered  sugar  and  continue 
beating  till  very  stiff;  fold  in  the  cream  and 
strawberry  juice  and  set  on  ice  to  chill.  Serve 
cold  in  dainty  thin  glasses,  with  lady-fingers. 

BLANC  MANGE. 

Beat  3  eggs  thoroughly  and  add  to  them  4  table- 
spoons cornstarch  dissolved  in  a  little  cold  milk. 
Let  1  quart  milk  come  to  boiling  point  and  stir  in 
the  eggs  and  cornstarch.  Stir  briskly  until  cooked. 
Flavor  with  lemon  or  vanilla  and  pour  into  mould 
to  cool.  Sweeten  to  taste  while  cooking  or  eat 
with  cream  and  sugar.  Can  be  made  without  eggs 
if  preferred. 


For  Servants,  Use  THE  RECORD'S  Help  Wanted  Page. 


LIGHT    DESSERTS.  135 

BANANA   FRITTERS. — Mrs.    Henry  Adams. 

One  heaping  cup  flour,  yolks  of  2  eggs,  pinch 
of  salt,  2  tablespoons  melted  butter,  1  cup  water. 
Add  the  whites  beaten  to  a  stiff  froth,  and  stir  in 
lightly  2  or  3  bananas  cut  in  thin  strips.  Fry  in 
hot  lard.  Dust  with  powdered  sugar.  This  will 
serve  8  persons. 

STRAWBERRY  SHERBERT. 

Crush  to  a  smooth  paste  1  quart  strawberries. 
Add  3  pints  water,  juice  of  1  lemon,  1  tablespoon 
orange  flower  water.  Strain  and  add  %  pound 
white  sugar.  Stir  till  sugar  is  dissolved.  Strain 
again  and  set  on  ice  till  very  cold. 

PEACH  SHERBERT. — Mrs.  C.  H.  Keagle. 

Make  a  syrup  of  1  quart  water,  1  pint  sugar. 
Add  1  teaspoon  gelatine  soaked  in  cold  water. 
Strain,  then  add  1  quart  yellow  peaches,  pared 
and  passed  through  a  sieve,  juice  of  1  lemon. 
Freeze  like  ice  cream. 

LEMON  SHERBERT. 

Four  cups  water,  2  cups  sugar,  1  cup  lemon 
juice.  Freeze.  Take  out  dasher  and  add  to  sherbet 
the  stiffly  beaten  white  of  1  egg.  Stir  in.  Pack 
like  ice  cream. 

PINEAPPLE  SHERBET. — Mrs.  F.  B.  Hubbard. 

Boil  2  teacups  sugar  and  1  quart  water  5  min- 
utes. When  cold,  add  juice  of  1  lemon  and  a  small 
can  pineapple.  Fresh  fruit  can  be  substitute^ 
After  freezing  for  a  few  moments  open  freezer 
and  add  the  white  of  1  >egg  well  beaten.  Cover 
and  finish  freezing. 

PINEAPPLE  SHERBET. — Mrs.  D.   M.  Watson. 

Two  cans  of  grated  pineapple,  1  pint  sugar,  2 
lemons,  1  quart  water,  whites  of  2  eggs,  1  table- 
spoon Knox's  gelatine  dissolved  in  1  cup  cold 
water.  Boil  sugar  and  water  together  for  5  min- 
utes, take  from  fire;  add  lemon  juice,  pineapple 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


136  LIGHT    DESSERTS. 

and  dissolved  gelatine,  and  lastly  the  eggs  well 
beaten.  Freeze  as  soon  as  cool.  This  makes  about 
%  gallon  sherbet. 

BANANA   SHERBET. — Mrs.    D.    O.   Castle. 

Make  a  syrup  of  1  pint  sugar  and  1  quart  water. 
When  ready  to  boil  set  aside  to  cool.  Add  juice 
of  1  lemon  and  2  oranges,  also  1  dozen  ripe  bananas, 
peeled  and  mashed  smooth.  Stir  all  together  well 
and  freeze.  When  it  begins  to  thicken  open  freezer 
and  add  the  whites  of  2  eggs  well  beaten.  Cover 
and  freeze  like  ice  cream. 

FLOATING  ISLAND. 

Make  a  custard  of  6  eggs,  1  quart  milk,  small 
pinch  salt,  sugar  to  taste;  beat  and  strain  yolks 
before  adding  milk;  place  custard  in  double  boiler, 
stirring  constantly  until  it  boils;  remove,  flavor 
with  lemon,  rose  or  vanilla,  and  pour  into  a  shal- 
low dish.  Spread  over  the  boiling  hot  custard  the 
well-beaten  whites,  to  which  a  little  sugar  has 
been  added;  then  set  aside  to  chill.  Some  turn 
the  custard  into  glasses  and  serve  with  whipped 
cream  or  frothed  whites  of  eggs  on  top,  finishing 
with  a  lump  of  jelly  in  center.  When  the  whites 
have  been  sufficiently  whipped,  some  prepare 
them  by  placing  a  tablespoonful  at  a  time  on  boil- 
ing water  or  milk,  lifting  them  out  carefully  when 
cooked  and  placing  them  gently  on  the  float. 

CARAMEL  CUSTARD. — Mrs.  Roberts. 

Yolks  of  3  eggs,  1  cup  milk,  1  cup  sugar,  1  table- 
spoon cornstarch.  Boil  milk.  Put  sugar  in  frying 
pan  and  burn  to  rich  chocolate  brown.  Stir  con- 
stantly until  melted.  Pour  in  milk,  let  stand  on 
stove  and  stir  until  dissolved.  Beat  yolks,  add 
cornstarch  dissolved  in  little  milk.  Pour  hot  mix- 
ture on  eggs,  stirring  constantly.  Bake  in  moder- 
ate oven,  as  a  custard.  Add  meringue  of  whites 
of  eggs  and  brown. 


I 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


LIGHT    DESSERTS.  137 

CARAMEL    CUSTARD    IN    CUPS    (Fine). — 

Miss  Gurnee,  O.  C.  S. 

Melt  4  tablespoons  sugar  until  light  brown ;  pour 
it  into  6  cups  and  shake  quickly  so  the  caramel 
will  line  them.  Beat  3  eggs  without  separating. 
Add  to  them  3  tablespoons  sugar,  II/Q  cups  cream 
and  1  teaspoon  vanilla.  Thoroughly  mix  all,  and 
pour  over  the  caramel.  Set  the  cups  in  a  baking 
pan  of  hot  water  and  bake  in  the  oven  10  or  15  min- 
utes, until  set  in  the  center.  Serve  cold. 

APPLE  CUSTARD. — Grandma. 

Pare  and  core  8  or  10  medium-sized  apples.  Lay 
them  in  cold  water  until  a  syrup  is  prepared  in 
which  to  boil  them.  Make  a  syrup  of  1  cup  water, 
juice  and  grated  rind  of  1  lemon,  %  cup  sugar,  and 
a  few  pieces  of  stick  cinnamon.  Put  in  the  apples 
and  simmer  until  soft.  Take  them  up,  nicely 
drained  and  place  in  dish  for  table.  Boil  syrup  and 
pour  over  them.  Make  a  soft  custard  with  yolks 
of  4  eggs,  3  tablespoons  sugar  and  1  scant  quart 
milk.  When  cold,  spread  over  the  apples.  Whip 
the  whites  of  the  eggs,  flavor  with  lemon  and  place 
on  custard.  Set  in  oven  long  enough  to  color 
frosting. 

ORANGE  CUSTARD. — Mrs.  Emma  Adams. 

Five  eggs  beaten  with  2  cups  sugar.  Add  juice 
of  2  oranges  and  rind  of  1  and  2i/2  cups  milk.  Fill 
cups  and  bake  y>  hour. 

PRUNE  WHIP. — Mrs.  Ida  M.  Stites. 

Soak  12  large  prunes  over  night.  Stew  until 
tender.  (Try  with  a  straw).  Remove  pits.  Cut 
very  small ;  add  y>  cup  sugar,  the  whites  of  2  eggs, 
beaten  stiff,  1  heaping  teaspoon  cream  tartar.  Beat 
all  together  and  pour  into  baking  dish.  Place  in 
moderate  oven  until  whites  of  eggs  are  brown. 
Serve  in  same  dish  as  cooked  in.  Beat  yolks  and 
add  to  milk  for  sauce.  Sufficient  quantiy  for  6 
persons. 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


138  LIGHT    DESSERTS. 

PRUNE  WHIP. — Mrs.  T.  A.  Nelson. 

To  %  pound  prunes  stewed  very  soft  and  strained 
through  a  colander  add  4  tablespoons  fine  sugar, 
whites  of  4  eggs,  well  beaten.  Bake  20  minutes  in 
slow  oven.  When  cold  serve  with  whipped  cream. 

PEACH  ICE  CREAM. — Mrs.  J.  O.  Derr. 

One  quart  nice  ripe  peaches  after  they  are 
mashed  fine,  about  1  quart  of  pure  sweet  cream,  4 
cups  sugar  and  whites  of  2  eggs.  Freeze  without 
cooking. 

ICE  CREAM. — Louise  Wurster. 

Heat  thoroughly  1  quart  milk,  1  cup  sugar  and  5 
eggs  well  beaten.  When  cold  flavor  and  add  1  pint 
cream. 

ICE  CREAM. — Mrs.  F.  R.  Clarke. 

Twelve  eggs  well  beaten,  1  gallon  milk,  4  teacups 
sugar,  1  pint  rich  cream,  flavor  to  taste.  Heat 
milk  to  boiling  point.  Turn  on  to  the  eggs  and 
sugar.  When  cool  enough  to  freeze  add  cream  and 
flavoring.  One-half  of  the  above  ingredients  will 
make  a  gallon  of  ice  cream.  Instead  of  the  cream, 
2  teaspoons  cornstarch  dissolved  in  a  little  cold 
milk  and  stirred  into  the  boiling  milk  can  be  used 
with  satisfactory  results. 

ICE  CREAM  (Fine). 

One  pint  fresh  cream,  y2  can  condensed  cream,  5 
eggs,  whites  and  yolks  beaten  separately,  11/2 
(large)  cups  sugar  beaten  with  yolks  of  eggs. 
Flavor  with  vanilla.  Do  not  boil.  This  makes  1 
gallon.  (Sweetening  and  flavoring  freeze  out 
some). 

SPANISH  CREAM.— Mrs.  A.  Truscott. 

Soak  1/2  box  gelatine  in  enough  water  to  cover. 
Scald  1  quart  milk.  Stir  in  gelatine  until  dissolved. 
Beat  together  yolks  of  eggs  and  1  small  cup  sugar. 
Turn  hot  mixture  on  eggs  and  sugar.  Return  to 
stove  and  stir  rapidly  until  it  thickens.  Remove 
from  stove  and  add  beaten  whites  of  4  eggs.  Turn 
into  moulds  to  harden.  Serve  with  whipped  cream. 


THE   DAILY  RECORD'S  Circulation   IS  the  Largest 


LIGHT    DESSERTS.  139 

'      DUCHESSE  CREAM — Mrs.   J.   O.   Derr. 

One  cup  tapioca  covered  with  water  over  night. 
Drain  and  cover  with  hot  water.  Simmer  until  it 
becomes  clear,  stirring  all  the  tima  Add  juice  of 

2  lemons,  1  can  chopped  pineapple,  2  cups  sugar, 
and  beaten  whites  of  2  eggs.    Serve  with  cream. 

TAPIOCA  OR  LEMON  CREAM. — Mrs.  P.  B.  Hubbard. 

Two  tablespoons  pearl  tapioca  soaked  over  night ; 
drain.  Cook  with  l1/^  pints  milk,  yolks  of  2  eggs, 

3  tablespoons  sugar,  1    teaspoon    extract    lemon. 
When  cooked  beat  in  whites  of  eggs. 

BAVARIAN  CREAM. — H.  Maude  Eaves. 

Boil  1  pint  rich  milk,  4  tablespoons  sugar.  Add 
1/2  box  gelatine,  While  this  is  cooling  whip  1  pint 
cream  very  stiff.  When  mixture  is  nearly  cold  stir 
in  the  whipped  cream.  Pour  into  moulds.  Flavor 
to  taste. 

TAPIOCA  CREAM. 

Three  tablespoons  tapioca  soaked  in  1  cup  water 
over  night.  Boil  1  quart  milk  and  stir  in  tapioca 
until  it  thickens.  While  on  the  stove  stir  in  the 
well-beaten  yolks  of  3  eggs,  1  cup  sugar,  2  tea- 
spoons vanilla  or  lemon  and  pinch  of  salt.  Beat 
whites  of  eggs  for  frosting.  When  thoroughly 
beaten  pour  boiling  water  over  them.  Drain  off 
water  and  drop  frosting  in  spoonfuls  over  the 
tapioca  after  it  has  become  cold.  A  nice  dish  for 
invalids. 

NAPOLEON  CREAM. — Mrs.  P.  Dohrmann. 

Bring  1  quart  milk  to  boiling  point.  Add  6  well- 
beaten  eggs  creamed  with  4  tablespoons  sugar, 
pinch  of  salt,  butter  size  of  a  walnut  and  1  teaspoon 
vanilla.  Stir  constantly  until  it  thickens.  Pour 
into  a  dish  and  set  aside  to  cool.  Before  serving 
beat  the  whites  of  4  eggs  very  light.  When  frosting 
will  stand  alone  beat  into  it,  gradually,  y2  glass 
currant  jelly  and  5  drops  extract  of  rose.  Drop  in 
spoonfuls  over  pudding  after  it  is  cold. 


* 


ThTh!fif °Truferthest'  Use  onlJ  "Sperry's  Best  Family  Flour" 


140  LIGHT    DESSERTS. 


LEMON  CREAM. — Miss  Gurnee,  Oakland  Cooking  School. 

Two  eggs,  juice  of  1  lemon,  little  of  grated  rind, 
1/2  CUP  sugar,  14  cup  cold  water.  Beat  eggs  very 
light;  add  lemon  juice  and  rind,  sugar  and  water. 
Cook  in  double  boiler  until  like  thick  cream.  Beat 
with  egg  beater  while  cooking.  May  be  flavored 
vanilla.  Serve  cold. 

PINEAPPLE  CREAM. — Mrs.  J.  M.  Royce. 

Select  a  well-shaped,  ripe  pineapple.  Cut  off  the 
upper  end  and  remove  all  the  flesh  from  the  center, 
keeping  the  shell  in  good  shape.  Set  the  rind  on 
ice  to  become  chilled  and  shred  the  pineapple  re- 
moving the  core.  To  each  pint  of  fruit  allow  3  cups 
water  and  a  pint  of  sugar.  Boil  all  for  15  minutes, 
then  add  1  teaspoon  of  gelatine  dissolved  in  cold 
water  and  press  the  whole  through  cheese  cloth. 
When  cold  add  juice  of  2  lemons,  and  freeze  to  the 
consitency  of  mush.  Then  add  1  cup  of  cream 
whipped  stiff.  Pour  into  the  pineapple  shell,  heap- 
ing it  lightly  on  top.  Set  the  shell  in  the  can  of  the 
freezer,  or  any  pail  of  sufficient  size  which  is  tightly 
covered.  Bury  in  ice  and  salt  for  1  hour.  This  can 
be  colored  with  coloring  paste  to  please  the  eye. 

HAMBURG  CREAM. — A.  Friend. 

Two  large  lemons,  juice  and  rind ;  1  cup  sugar,  8 
eggs.  Stir  together  the  juice,  rind  and  sugar;  add 
the  well-beaten  yolks.  Put  all  in  a  tin  pall  and  set 
in  a  pot  of  boiling  water  (if  you  have  not  a  double 
boiler)  ;  stir  for  3  minutes,  take  from  the  fire;  add 
the  well-beaten  whites  of  the  eggs.  Serve  when  cold. 

STRAWBERRY  ICE. 

Make  a  syrup  of  3  cups  sugar  and  a  little  water. 
When  ready  to  boil,  add  juice  of  5  or  6  lemons,  ^4 
box  gelatine  (soak  gelatine  in  a  little  cold  water), 
1/2  box  strawberries,  crushed  smoothly  and  sweet- 
ened a  little.  Add  enough  water  to  make  a  little 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


LIGHT    DESSERTS.  141 

less  than  1  gallon.  After  freezing  slightly,  add 
well-beaten  whites  of  2  eggs  and  stir  rapidly.  Close 
can  and  finish  freezing. 

PINEAPPLE   ICE. — Florence  Padgham. 

One  !/2  pints  cold  water,  y2  pint  sugar.  Boil  to- 
gether for  10  minutes.  Juice  of  1  lemon.  Beat 
white  of  1  egg  very  stiff.  Large  !/2  CUP  pineapple. 
Mix  pineapple  and  lemon  with  syrup  after  latter 
is  cold.  Add  last  the  beaten  white.  Freeze. 

LEMON  ICE. 

Boil  3  pints  water,  li/2  Ibs  sugar  and  rinds  of  2 
lemons,  1.0  minutes.  Strain;  when  cool  add  juice 
of  6  large  lemons,  being  careful  to  remove  all  the 
seeds  and  pulp.  Mix  well  and  freeze. 

RHUBARB  ICE.^-Mrs.  Al.  Davidson. 

Stew  nice  young  pie-plant  with  juice  and  rind  of 
1  lemon,  until  rhubarb  is  tender.  Strain  and  add 
sugar  to  taste.  Freeze  and  serve  at  once. 


Know  the  Luxury          TTsA  nnlv  "ST\AT»T»V'H  "RAftt 

of  the  Best  Flour.        u  se  oniy    operry  s  isest 


of  the  Best  Flour. 

ff  = 


CAKES 


HINTS    ON   CAKE-MAKING    AND   BAKING. 

To  have  perfect  success,  the  cook  must  use 
judgment  and  care.  First  prepare  your  pans; 
cover  bottom  of  pan  with  paper,  grease  well  (for 
which  lard  is  better  than  butter),  then  sprinkle 
with  flour;  turn  the  pan  over,  and  the  flour  that  is 
left  will  keep  the  cake  smooth  and  make  it  come  out 
nicely.  For  layer  cake  do  the  same,  but  do  not  use 
the  paper.  For  mixing,  earthen  or  granite  ware  is 
much  better  than  tin.  In  regard  to  mixing  cake, 
cooks  differ. 

Some  cream  butter  and  sugar,  add  eggs,  milk, 
flavoring,  then  flour  with  the  baking  powder.  Some 
think  that  the  better  way  is  to  always  separate  the 
whites  from  yolks,  breaking  yolks  into  mixing  dish 
and  whites  into  a  shallow  plate.  Beat  whites  stiff 
and  mix  with  the  beaten  yolks;  add  the  sugar, 
sifted,  the  butter,  soft  but  not  oily,  the  milk,  the 
flour  with  the  baking  powder,  and  lastly  the  flavor- 
ing. It  is  usually  advisable  to  follow  directions  as 
given  for  the  particular  cake  desired. 

Never  stir  cake.  Beat  it  thoroughly,  bringing 
the  batter  up  from  the  bottom  of  the  dish  at  every 
stroke.  Always  sift  the  baking  powder  with  the 
flour.  Fine  cane  sugar,  sifted,  is  the  best.  If  fewer 
eggs  are  used  than  directed,  use  a  little  more  bak- 
ing powder.  Eggs  beat  lighter  when  cold  and 
fresh.  A  small  pinch  of  salt  added  helps  to  cool 
and  freshen  them.  Some  cake-makers  prefer  to  use 
cold  water  instead  of  sweet  milk. 

Always  test  your  dough.  Place  a  spoonful  in  a 
small  patty  pan  and  bake.  If  it  raises  higher  in 
the  center,  it  has  plenty  of  flour.  If  it  is  level,  it 

This  Cook  Book  Was  Printed  by  THE  RECORD. 


CAKES.  143 

needs  a  little  more  flour.  If  it  goes  to  a  decided 
peak,  it  has  too  much  flour  and  a  very  little  milk 
should  be  added.  A  funnel  pan  is  preferable  for  all 
fine  loaf  cakes.  They  are  less  liable  to  fall.  Layer 
cakes  require  a  hot  oven;  loaf  cakes  a  moderate 
one,  allowing  heat  to  increase.  Cakes  containing 
molasses  should  have  a  very  slow  oven,  as  they  burn 
easily. 

All  except  layer  cakes  should  be  covered  with  a 
paper  cap,  while  baking.  Take  a  square  of  brown 
paper  large  enough  to  cover  well  the  cake  pan.  Cut 
off  the  corners  and  lay  a  plait  on  four  sides,  fasten- 
ing each  with  a  pin  so  as  to  fit  nicely  over  the  pan. 
This  will  throw  it  up  in  the  center  so  that  the  cover 
will  not  touch  the  cake.  Save  the  cap  as  it  can  be 
used  several  times. 

Be  careful  not  to  remove  cake  from  the  oven  be- 
fore done.  Test  with  a  clean  broom-splint  or  knit- 
ting needle,  and  if  the  dough  does  not  adhere  it  is 
done.  When  removed,  set  the  cake  while  in  the  pan, 
on  an  inverted  sieve  to  cool  evenly.  It  should  re- 
main in  the  pan  at  least  fifteen  minutes  after  leav- 
ing the  oven. 

To  prepare  currant  and  raisins:  Wash  currants 
in  warm  water,  rubbing  well  and  changing  water 
until  clear;  dry  in  a  sieve;  spread  on  a  cloth  and 
rub;  pick  out  poor  ones.  Put  others  into  a  warm 
oven  to  dry  thoroughly  before  using. 

Raisins  for  cake  should  never  be  washed.  The 
moisture  would  tend  to  make  cake  heavy.  Dredge 
them  with  flour  and  add  just  before  putting  into 
the  oven;  otherwise  they  will  sink  to  the  bottom 
if  the  cake  is  allowed  to  stand. 

Fruit  cakes  keep  well  in  waxed  paper ;  better  and 
longer  if  wrapped  in  tin  foil.  Cut  citron  and 
orange  peel  fine;  never  chop. 


"Sperry's  Best  Family  Flour."     Pure,  Sweet,  Clear. 


144  CAKES. 


SCRIPTURE  CAKE. — Mrs.  G.  W.  Grupe. 

1  cup  butter Judges,  5-25. 

2  cups  sugar Jeremiah,  6-20. 

3y2  cups  flour 1  Kings,  4-22. 

3  cups  figs  or  other  fruit 1  Sam.,  30-12. 

1  cup  nuts Genesis,  43-11. 

1  cup  sour  milk,  pinch  of  soda Exodus,  3-8. 

5  eggs Isaiah,  10-14. 

Pinch  of  salt Leviticus,  2-13. 

1  large  spoonful  water Genesis,  24-20. 

Spices  to  taste 1  King's  10-2. 

Follow  Solomon's  advice  for  making  a  good  boy 
(first  clause,  Proverbs,  23-14)  and  you  will  have  a 
good  cake. 

PORK  CAKE   (Fine). 

One  pound  fat  pork,  4  eggs,  1  cup  molasses,  1 
cup  sugar,  2-3  cup  hot  water,  1  cup  (large)  raisins, 
2-3  cup  currants,  2  teaspoons  soda.  Spice  of  all 
kinds.  This  makes  2  large  cakes,  which  will  keep 
like  fruit  cake. 

Chop  pork  very  fine;  pour  the  hot  water  over  it 
(coffee  is  better),  then  let  it  cool  When  cool  put  in 
sugar,  molasses,  raisins,  then  eggs.  Flour  last  with 
soda  mixed  into  it.  Apples  may  be  substituted  for 
raisins  but  they  should  be  boiled  in  molasses  to 
give  rich  color. 

WEDDING  FRUIT  CAKE. — Mrs.  W.  B.  Harrison. 

Two  Ibs  sugar,  1%  Ibs  butter,  2  Ibs  flour,  4  Ibs 
currants,  4  Ibs  raisins,  1  Ib  citron.  10  eggs,  y2  pint 
syrup,  Vo  pint  sour  milk,  1  gill  fruit  juice,  1  cup 
chopped  almonds,  1  teaspoon  soda,  1  tablespoon 
each  of  mace,  cloves,  cinnamon  and  1  nutmeg. 

FRUIT  CAKE. — Mrs.  P.  T.  Turner. 

One-half  Ib  flour,  y2  Ib  butter,  y2  Ib  sugar,  5  eggs, 
li/2  Ibs  raisins,  1  Ib  currants,  y2  Ib  citron,  y2  table- 
spoon mace,  114  tablespoon  clotves/il  tablespoon  each 
of  cinnamon  and  nutmeg.  Scant  y2  teaspoon  soda, 
!/4  cup  syrup,  and  1  cup  chopped  nuts. 

THE  RECORD  Is  the  Paper  for  Your  Children. 


CAKES.  145 

WEDDING  CAKE. 

Two  Ibs  sugar,  2  Ibs  butter,  2y2  Ibs  flour,  15 
eggs,  1  Ib  citron  cut  fine,  3  Ibs  currants,  3  Ibs  stoned 
raisins,  i/o  cup  \vetting,  1  cup  molasses,  1  teaspoon 
soda,  2  nutmegs,  1  tablespoon  each,  cloves,  cinna- 
mon and  mace,  1  orange.  Nuts  may  be  added.  Bake 
4  or  5  hours.  Will  make  2  large  cakes. 

FRUIT  CAKE. — Mrs.  F.  R.   Clarke. 

One  Ib  flour,  1  Ib  butter,  1  Ib  sugar,  3  Ibs  raisins, 
3  Ibs  currants,  1  Ib  citron,  14  Ib  flour  in  which  to 
roll  fruit,  12  eggs,  4  nutmegs,  1  oz.  mace,  1  tea- 
spoon each  of  soda,  cinnamon,  cloves  and  y2  tea- 
spoon allspice,  y2  pint  molasses.  Chop  half  the 
raisins.  The  cake  is  much  improved  by  stoning  all 
the  raisins.  Bake  in  a  deep  pan  in  a  moderate  oven 
for  several  hours.  Cake  is  much  improved  by  bak- 
ing several  months  before  using. 

FRUIT  CAKE. — Mrs.  C.  E.  Morehead. 

One  cup  butter,  2  cups  sugar,  1  cup  molasses,  1 
cup  sour  cream,  4  eggs,  3y2  cups  flour,  1  cup  rais- 
ins, 2  cups  currants,  some  citron,  cut  fine,  1  tea- 
spoon each  of  cloves,  allspice,  cinnamon  and  soda. 

PLUM  CAKE. 

Two  cups  brown  sugar,  2-3  cup  butter,  i/2  cup 
sweet  milk,  3  cups  flour,  2  teaspoons  baking  pow- 
der, 3  cups  raisins,  y2  cup  citron,  cut  fine,  1  table- 
spoon each  of  cloves,  cinnamon,  nutmeg,  2  table- 
spoons wretting. 

DRIED  APPLE  CAKE. — Mrs.  E.  J.  Matteson. 

Pour  boiling  water  over  l1/^  cups  dried  apples 
and  let  stand  over  night.  Chop  apples  and  let  sim- 
mer in  %  cup  molasses  till  almost  dry.  Let  stand 
until  cool  and  flour  same  as  any  fruit,  1  cup  sugar, 
2  eggs,  y2  cup  milk,  1  teaspoon  soda  dissolved  in 
milk,  1  tablespoon  butter  and  all  kinds  of  spices, 
flour  to  make  a  thin  batter.  Add  apples  last. 


£notheBestLFXiou?       Use  only  "Spercy's  Best  Family." 

a 


146  CAKES. 


DRIED  APPLE  CAKE. — Mrs.  D.  O.  Castle. 

Soak  2  cups  dried  apples  over  night.  In  morn- 
ing chop  fine.  Add  %  cup  molasses,  1  cup  light 
brown  sugar,  1  cup  butter  warmed  a  little,  4  eggs, 
1/2  CUP  sour  cream,  1  teaspoon  soda,  2y2  cups  flour, 
1  teaspoon  all  kinds  of  spices,  1  cup  raisins,  seeded, 
chopped  and  rolled  in  flour.  This  cake  will  keep 
some  time.  Bake  in  slow  oven. 

APPLE  CAKE. — Mrs.  R.  A.  Taylor. 

Soak  3  cups  dried  apples  in  water  over  night.  In 
morning,  chop  fine  and  boil  %  of  an  hour  in  2  cups 
of  syrup;  when  cool  add  1  cup  butter,  1  cup  sugar, 
1  cup  sour  milk  (in  which  dissolve  1  teaspoon 
soda),  4  eggs,  4  cups  flour  (containing  2,y2  tea- 
spoons yeast  powder),  1  cup  raisins,  1  teaspoon 
each  of  nutmeg,  cloves  and  2  of  cinnamon. 

POUND  CAKE. — Mrs.  Thomas  McKay. 

Two  large  cups  sugar,  iy2  cups  butter  (scant), 
8  eggs,  2  cups  unsifted  flour,  1  even  teaspoon  bak- 
ing powder,  and  flavor  with  lemon.  If  baked  in  1 
pan,  bake  1  hour.  Better  if  baked  in  a  funnel  pan. 

WHITE  POUND  CAKE. — Mrs.  A.  Truscott. 

Whites  of  12  eggs,  1  pound  sugar,  %  pound  but- 
ter, 1  pound  sifted  flour,  1  pound  shredded  cocoa- 
nut,  1  pound  blanched  and  chopped  almonds,  y2 
pound  chopped  citron,  y2  glass  milk  or  water,  1 
teaspoon  baking  powder. 

POUND  CAKE. — Mrs.  J.  U.  Castle. 

10  eggs,  3  good  cups  flour,  3  scant  cups  sugar, 
~Ly2  cups  butter.  Add  4  tablespoons  of  hot  water 
to  the  sugar  and  butter  before  creaming.  Cream 
well,  then  beat  in  eggs,  1  at  a  tinm  Add  sifted 
flour  with  1  small  teaspoon  baking  powder.  Beat 
all  together  thoroughly.  Flavor. 

DELICIOUS  PLAIN  CAKE. — Mrs.  F.  R.  Clarke. 

Two  cups  sifted  sugar  and  1  scant  cup  butter 
beaten  together.  Add  3  well-beaten  eggs,  1  cup 


Everyone  Is  Reading  THE  RECORD— Why? 


CAKES.  147 

milk,  3  cups  flour,  measured  after  sifting  3  or  4 
times.  Sift  with  flour  1  teaspoon  cream  tartar  and 
y2  teaspoon  soda  or  2  teaspoons  baking  powder. 
Add  the  milk  and  flour  alternately.  Flavor  to  suit. 
The  oven  should  be  quite  hot  when  cake  is  first  put 
in,  then  keep  a  slow  even  fire. 

WHITE  PERFECTION  CAKE. — Mrs.  G.  C.  Hyatt. 

Three  cups  sugar,  1  cup  butter,  1  cup  milk,  3 
cups  flour,  1  cup  cornstarch,  whites  of  12  eggs 
beaten  to  a  stiff  froth,  2  teaspoons  cream  tartar,  1 
of  soda  sifted  into  the  flour.  Dissolve  the  corn- 
starch  in  the  milk  and  add  it  to  the  sugar  and 
butter ;  beat  well  together ;  add  milk,  then  flour  and 
lastly  the  whites  of  eggs.  Flavor. 

PLAIN  WHITE  CAKE. — Mrs.  F.  B.  Hubbard. 

Whites  of  3  eggs  well  beaten,  1  cup  sugar,  y2  cup 
butter,  y2  CUP  sweet  milk,  1  cup  flour,  y2  cup  corn- 
starch,  1/2  teaspoon  cream  tartar,  14  teaspoon  soda. 

SUNSHINE  CAKE.— Mrs.   Sanborn. 

Five  whole  eggs  and  whites  of  2  extra,  1  cup 
sugar  sifted  5  times,  2-3  cup  flour  sifted  5  times, 
then  take  measure,  1-3  teaspoon  cream  tartar  and 
pinch  of  salt  in  flour,  flavor  with  lemon. 

Beat  yolks  very  light;  when  whites  are  half 
beaten,  add  cream  tartar  to  them  and  beat  very  stiff. 
Stir  in  yolks  and  sugar  well  beaten  together;  fold 
in  flour  last,  but  as  easily  as  possible.  Bake  in  slow 
oven  from  35  to  50  minutes,  in  a  funnel  pan, 
ungreased.  Use  yolks  of  the  2  extra  eggs  for  frost- 
ing. 

DORCAS  CAKE. — Mrs.  H.  E.  Adams. 

One  cup  sugar,  y2  cup  butter  rubbed  to  a  t;ream, 
y2  cup  milk,  1  heaping  cup  of  flour  sifted  with  1 
teaspoon  of  baking  powder.  Whites  of  3  eggs 
beaten  to  a  stiff  froth  folded  in  last.  Flavor  with 
orange. 

Frosting:  Beat  the  yolks  of  the  eggs  with  5 
heaping  teaspoons  of  powdered  sugar  15  minutes. 
Flavor  with  orange. 


Use  only  "Sperry's  Best  Family." 


148  CAKES. 


CANARY   CAKE. — Mrs.   McKenzie. 

One-half  cup  butter,  iy2  cups  sugar,  l1/^  cups 
flour,  y2  cup  milk,  4  eggs,  1  teaspoon  vanilla,  1  tea- 
spoon baking  powder.  Cream  butter  and  sugar  and 
add  yolks  of  eggs,  one  at  a  time  without  beating, 
and  stir  well  until  all  the  yolks  are  in;  then  add 
milk  and  flavoring;  then  flour;  then  whites  of  eggs, 
beaten  stiff;  and  last  of  all  the  baking  powder. 
Bake  for  more  than  1  hour  in  a  very  slow  oven,  in- 
creasing the  heat  gradually. 

POND  LILY  CAKE. 

One  cup  butter,  iy2  cups  sugar  creamed 
thoroughly.  Add  well-beaten  whites  of  2  eggs,  then 
beat  entire  mixture  5  minutes.  Add  well-beaten 
whites  of  2  more  eggs;  beat  again;  then  add  the 
white  of  one  more,  and  beat  for  5  minutes.  Stir  in 
1  cup  milk  a  little  at  a  time.  When  milk  is  all 
added  be  sure  the  sugar  is  dissolved.  Add  V/2  pints 
flour  with  ~Ly2  teaspoons  baking  powder.  Flavor. 
Best  baked  in  a  funnel  pan  or  in  2  small  loaves. 
Frost  with  boiled  frosting. 

DELICATE   CAKE. — Mrs.    C.    Yost. 

Two  cups  sifted  sugar,  1  cup  butter,  1  cup  milk, 
1  cup  cornstarch,  2  cups  sifted  flour,  2  teaspoons 
baking  powder,  1  teaspoon  lemon,  whites  of  7  eggs 
beaten  very  stiff  and  folded  in  last. 

DELICIOUS  CAKE. — Mrs.  W.  F.  Jordan. 

Two  cups  sugar,  1  cup  butter,  1  cup  milk,  3  cups 
flour,  3  eggs  well  beaten,  1  teaspoon  baking  powder, 
1  cup  chopped  raisins. 

MARBLE  CAKE. — Mrs.  E.  J.  Matteson. 

Light  part :  iy2  cups  white  sugar,  y2  cup  butter, 
!/2  cup  sweet  milk,  wThites  of  4  eggs,  2y2  CUP8  fl°ur 
into  which  sift  1  teaspoon  cream  tartar  and  y2  tea- 
spoon soda. 

Dark  part :  1  cup  brown  sugar,  y2  cup  molasses, 
y2  cup  butter,  y2  cup  sour  milk,  yolks  of  4  eggs,  2y2 
cups  flour  into  which  has  been  sifted  1  teaspoon 
cream  tartar  and  y2  teaspoon  soda,  and  1  teaspoon 


Musical,  Literary  Programs  Printed  by  THE  RECORD. 


CAKES.  149 

each  of  cinnamon,  cloves,    allspice  and    nutmeg. 
Drop  into  cake  pan  in  alternate  spoonfuls. 

MARBLE  CAKE. — Mrs.  G.  W.  Grupe. 

Cream  %  cup  butter  with  iy2  cups  sugar.  Add 
1  cup  milk,  21/2  cups  flour,  2  teaspoons  baking  pow- 
der and  whites  of  5  eggs.  Sift  flour  with  baking 
powder  adding  alternately  with  eggs.  Flavoring. 
To  make  the  marble,  divide  the  batter  into  3  parts. 
To  one  part  add  a  tablespoon  ground  chocolate;  to 
the  second,  a  few  drops  of  fruit  coloring,  leaving 
the  last  white.  Place  alternately  by  spoonfuls  in 
baking  pan. 

MARBLED  'CHOCOLATE  CAKE. 

One-half  cup  butter,  and  1  cup  sugar  beaten  to  a 
cream,  y2  cup  sweet  milk  (cream  is  better),  iy2 
cups  flour,  1  teaspoon  baking  powder  and  whites  of 
4  eggs,  added  last  Take  1  cup  of  this  mixture,  add 
to  it  5  tablespoons  grated  chocolate,  wet  with  milk 
and  flavored  with  vanilla.  Put  a  layer  of  white 
batter  in  cake  pan;  drop  the  chocolate  batter  with 
a  spoon  in  spots;  add  the  remainder  of  the  white 
batter  and  bake.  Use  chocolate  icing. 

MARBLE  CAKE. — Mrs.  E.  J.  Matteson. 

Light  part :  l1/^  cups  white  sugar,  y2  cup  butter, 
y2  cup  sweet  milk,  2y2  cups  flour,  y>  teaspoon  soda, 
1  teaspoon  cream  tartar  and  whites  of  4  eggs  well 
beaten  and  added  last. 

Dark  part :  1  cup  brown  sugar,  y2  cup  molasses, 
1/2  cup  butter,  y2  cup  sour  milk,  y2  teaspoon  soda,  1 
teaspoon  cream  tartar,  yolks  of  4  eggs  and  2y2  cups 
flour.  1  teaspoon  each  of  cinnamon,  cloves,  all- 
spice and  nutmeg. 

LEMON  CAKE. — May  Oldham. 

Cream  together  1  cup  sugar  and  1-3  cup  butter. 
Add  3  eggs  beaten  very  light,  iy2  cups  flour  sifted 
twice  with  I1/*?  teaspoons  baking  powder  and  pinch 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


150  CAKES. 


of  salt,  also  the  grated  rind  of  1  lemon.  Beat  rap- 
idly for  5  minutes.  Pour  into  a  well-greased  pan 
and  bake  in  a  slow  oven.  When  done  mix  juice  of 
1  lemon  with  2-3  cup  sugar  and  spread  over  the 
top.  An  orange  may  be  used  instead  of  the  lemon. 

ANGEL  CAKE    (Fine). 

One  cup  flour,  1^  cups  granulated  sugar,  11  eggs 
(whites),  1  teaspoon  vanilla  or  almond,  1  teaspoon 
cream  tartar.  Sift  flour  4  times  then  measure. 
Add  cream  tartar  and  sift  4  times  more.  Sift  sugar 
3  times  through  flour  sieve.  Beat  whites  of  eggs 
to  a  stiff  froth,  add  sugar,  a  little  at  a  time,  then 
flour  and  lastly  vanilla.  Beat  up  well.  Do  not 
butter  pan,  but  lay  paper  in  bottom  of  it.  Bake  40 
or  45  minutes  in  a  moderate  oven.  When  done  turn 
the  pan  up  side  down  but  let  air  get  under.  If  the 
cake  does  not  come  out  after  standing  an  hour  or 
so,  run  a  knife  around  gently.  Frost  cake  on  down 
side  with  a  cream  frosting:  1^  cups  powdered 
sugar  whipped  into  6  tablespoons  thick  cream  until 
it  looks  like  and  has  consistency  of  other  icing.  This 
cake  should  be  baked  in  a  funnel  pan  and  covered 
while  baking  with  a  paper  cap. — (See  "Hints  on 
Cake  Making"). 

GOLD  CAKE. 

One  cup  sugar,  y2  CUP  butter,  y2  cup  milk,  yolks 
of  5  eggs  (well  beaten),  iy2  CUPS  (large)  flour,  2 
scant  teaspoons  baking  powder.  Flavor  with 
lemon. 

SILVER  CAKE. 

Measure  ingredients  same  as  in  Gold  Cake,  using 
well-beaten  whites  of  5  eggs.  Flavor  with  rosa 

CLEVELAND  LOAF  CAKE. — Mrs.  W.  R.  Thresher. 

Three-fourths  cup  butter  slightly  warmed  and 
beaten  to  a  cream  with  1  cup  sugar.  Separate  3 
eggs  and  beat  whites  to  a  stiff  froth  and  set  aside 
to  be  added  to  batter  the  last  thing.  Beat  yolks 


For  Servants,  Use  THE  KECORD'S  Help  Wanted  Page. 


a 

CAKES.  151 

and  add  to  the  butter  and  sugar.  Beat  well;  add 
gradually  y2  cup  milk,  beating  until  creamy.  Now 
add  2  cups  flour,  into  which  has  been  sifted  2  level 
teaspoons  baking  powder  and  when  smoothly  mixed 
add  flavoring  and  beaten  whites  of  eggs. 

WATERMELON   CAKE    (white   part). 

Two  cups  white  sugar,  1  cup  butter,  1  cup  milk, 
31/2  cups  flour,  2  teaspoons  cream  tartar,  1  teaspoon 
soda  or  "2  teaspoons  baking  powder,  whites  of  6 
eggs,  well  beaten.  Flavoring. 

RED  PART. 

One  cup  red  sugar,  y2  cup  butter,  1-3  cup  milk,  2 
cups  flour,  1  teaspoon  cream  tartar,  y2  teaspoon 
soda,  or  \y2  teaspoons  baking  powder,  yolks  of  6 
eggs,  1  cup  Sultana  raisins  (whole).  Bake  in  large 
round  pan.  Cut  a  piece  of  plain  stiff  paper  3  inches 
wide  by  22  inches  long.  Grease  both  sides.  Pin 
ends  together.  Place  in  center  of  pan.  Turn  red 
part  inside  circle  made  by  paper.  Turn  white  part 
outside  circle.  Remove  paper  carefully,  using 
knife.  Bake  at  once. 

POTATO    CAKE. 

Two  cups  sugar,  1  cup  butter,  1  cup  milk,  3  cups 
flour,  1  cup  chopped  walnuts,  1  cup  ground  choco- 
late, 1  cup  mashed  potatoes,  2  teaspoons  baking 
powder,  y2  teaspoon  each  of  cinnamon,  cloves  and 
allspice,  5  eggs.  Cream  the  sugar  and  butter;  add 
eggs  well  beaten.  Put  nuts,  spices,  baking  powder, 
and  chocolate  into  flour.  Add  to  sugar,  butter  and 
eggs.  Add  potatoes  last. 

POTATO  CARAMEL  CAKE. — Mrs.  J.  Manuel. 

Two-thirds  cup  butter,  2  cups  granulated  sugar, 
2  cups  flour,  1  cup  hot  mashed  potatoes,  y2  cup 
sweet  milk,  4  eggs,  2  teaspoons  baking  powder,  1 
cup  chocolate,  1  cup  chopped  walnuts,  1  teaspoon 
each  of  cloves,  cinnamon  and  nutmeg.  Cream  but- 
ter and  sugar;  then  add  yolks  of  eggs;  then  milk, 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 

m 


152  CAKES. 


potatoes,  spices  and  chocolate.  Sift  baking  powder 
into  flour.  Beat  white  of  eggs  stiff  and  add  the 
nuts  just  before  putting  into  pan,  Bake  1  hour  in 
an  oven  not  too  warm  until  the  cake  loosens  from 
the  edge  of  the  pan. 

Frosting :  %  cup  milk,  2  cups  sugar,  butter  size 
of  an  egg.  Boil  until  it  strings,  then  beat. 

DEVIL'S  FOOD  CAKE. — Mrs.  C.  Nicewonger. 

First  part:  (Custard),  1  cup  grated  chocolate, 
1/2  cup  milk,  1  cup  brown  sugar,  1  egg,  1  teaspoon 
vanilla,  Stir  all  together  in  a  granite  saucepan 
and  cook  slowly  for  a  few  minutes.  Set  aside  to 
cool. 

Second  part:  1  cup  brown  sugar,  y2  CUP  butter, 
2  cups  flour,  y2  cup  milk,  2  eggs.  Cream  butter, 
sugar  and  yolks  of  eggs;  add  milk,  sifted  flour  and 
whites  of  eggs  beaten  stiffly.  To  this  add  the 
custard  part.  Then  stir  in  a  level  teaspoon  soda 
dissolved  in  a  little  water.  This  makes  three  lay- 
ers, which  should  be  put  together  with  boiled  frost- 
ing, or  bake  in  1  large  loaf. 

DATE  CAKE. — L.  M.  Moore. 

One  and  a  half  cups  sugar,  2-3  cup  each  of  butter 
and  milk,  3  cups  of  flour,  3  eggs  well  beaten,  l1/^ 
teaspoon  baking  powder,  1  pound  stoned  dates, 
chopped. 

NUT  CAKE. 

Two  small  cups  sugar,  1  cup  butter,  4  eggs,  3 
cups  flour,  1  cup  cold  water,  2  teaspoons  baking 
powder,  2  cups  chopped  nuts. 

NUT  CAKE. — Mrs.  O.  M.  Rowland. 

Three  eggs  well  beaten,  V/2  cups  sugar,  1  scant 
cup  butter,  i/2  cup  sweet  milk,  2y2  cups  flour,  1  cup 
raisins,  1  cup  walnuts  chopped  fine  with  flour 
sifted  over  them,  2  teaspoons  baking  powder,  1  tea- 
spoon each  of  lemon  and  nutmeg. 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


CAKES.  153 

WALNUT  CAKE. — Mrs.  J.  C.  Gage. 

One-half  cup  cornstarch,  1  cup  flour,  y2  cup  milk, 
y2  cup  melted  butter,  1  cup  sugar,  2  eggs,  1  tea- 
spoon baking  powder  and  1  cup  English  walnuts, 
pounded  quite  fine. 

LOAF  NUT  CAKE.— Mrs.  S.  J.  Hardy. 

Two-thirds  cup  butter,  1  2-3  cups  sugar,  2-3 
cup  sweet  milk,  2  eggs,  2  2-3  cups  flour,  2  teaspoons 
baking  powder,  1  cup  broken  nuts. 

CRACKER  AND  NUT  CAKE. 

Seven  eggs  well  beaten,  iy2  cups  sugar,  y2  cup 
butter,  1  tablespoon  milk,  11/2  cups  rolled  crackers, 
1  cup  grated  chocolate,  1  teaspoon  baking  powder. 
Add  1  cup  chopped  walnuts,  1  cup  chopped  raisins, 
1  cup  citron. 

COFFEE  CAKE. — Mrs.  S.  A.  Borland. 

Three  scant  cups  flour,  1  cup  sugar,  y2  cup  but- 
ter, y2  cup  molasses,  2  eggs,  1  cup  fruit,  y2  cup  cold 
coffee,  1  teaspoon  cinnamon,  y2  teaspoon  allspice, 
y2  teaspon  cloves,  1  teaspoon  soda, 

GERMAN  COFFEE  CAKE. 

Two  quarts  of  flour  mixed  into  a  soft  dough  with 
lukewarm  milk;  add  4  or  5  teaspoons  Brewers' 
yeast  and  let  it  raise.  Add  %  cup  sugar,  3  eggs, 
piece  of  butter  size  of  an  egg  and  a  little  more  flour; 
then  3  or  4  more  spoons  of  yeast  and  a  little  salt. 
Let  it  raise  again  in  the  tin  in  which  it  is  baked. 
Spread  a  little  melted  butter  or  cream  over  the  top; 
sprinkle  with  sugar  and  cinnamon  and  bake. 

GOOD  COFFEE  CAKE. — Mrs.  Wesley  Minta. 

One  small  tablespoon  butter,  1  tablespoon  lard, 
14  cup  sugar,  %  cup  milk,  1  egg,  and  flour  enough 
to  make  like  cake  (about  1  pint),  and  iy2  teaspoons 
baking  powder.  Put  into  shallow  pan  and  sprinkle 
with  sugar,  cinnamon,  chopped  nuts  (either  wal- 
nuts or  almonds),  and  small  pieces  of  butter.  Will 
bake  in  about  10  minutes. 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


154  CAKES. 


VERY  FIXE  SPONGE  CAKE.— Oakland  Cooking  School. 

Six  eggs,  1  cup  sugar,  tablespoon  of  lemon  juice, 
grated  rind  of  y2  lemon,  1  cup  flour.  Beat  yolks 
until  thick;  add  lemon  juice  and  grated  rind.  Beat 
thoroughly  again;  add  sugar  gradually  and  con- 
tinue beating.  Beat  whites  until  stiff  and  dry ;  mix 
them  in  and  when  partly  blended  fold  in  flour. 
Bake  in  unbuttered  funnel  pan  in  slow  oven  from 
1  to  li/4  hours. 

LEMON  SPONGE  CAKE. — Mrs.  M.  S.  Thresher. 

Beat  6  eggs  together  thoroughly.  Stir  in  2  cups 
of  granulated  sugar  and  2  cups  of  flour.  Beat  well. 
Add  y2  teaspoon  soda  dissolved  in  1  tablespoon 
water;  juice  and  grated  rind  of  one  large  or  two 
small  lemons.  Beat  a  long  time  and  bake  im- 
mediately in  quick  oven. 

SPONGE  CAKE. — Mrs.  J.  U.  Castle. 

Beat  2  cups  sugar  with  4  well-beaten  eggs,  y2 
hour.  Add  2y2  cups  flour,  2  heaping  teaspoons 
baking  powder,  pinch  salt,  and  1  cup  boiling  water. 
Flavor.  Bake  in  moderate  oven. 

THREE-LAYER  SPONGE  CAKE. — Mrs.  A.  W.  Davidson. 

Whites  of  3  eggs  beaten  stiff  and  added  to  beaten 
yolks.  Add  1  cup  sugar,  1  teaspoon  vanilla,  y2  tea- 
spoon salt.  Beat  well;  add  l1/^  cups  flour  before 
sifting,  1  heaping  teaspoon  baking  powder,  2-3  cup 
boiling  water  added  last.  Nice  with  whipped 
cream  filling. 

ORANGE  SPONGE  CAKE. — Mrs.  C.  H.  Yost. 

One  cup  powdered  sugar,  sifted  3  times,  added 
to  beaten  yolks  of  4  eggs.  Beat  long  and  hard.  Add 
juice  of  1  very  large  orange,  1  cup  flour  sifted  3 
times,  1  teaspoon  baking  powder;  lastly  whites 
beaten  stiff. 

VELVET  SPONGE  CAKE. — Mrs.  C.  Yost. 

Six  eggs,  2  cups  sugar,  2y2  cups  flour,  y2  teaspoon 
salt,  2  teaspoons  baking  powder,  1  cup  boiling 


THE   DAILY   RECORD'S  Circulation   IS  the   Largest. 


CAKES.  155 

water.  Beat  yolks  and  sugar  together  long  and 
hard,  using  1/4  of  the  water  gradually  to  soften  the 
sugar.  Then  add  flour  and  baking  powder  after 
sifting  4  times,  and  remainder  of  water.  Lastly  the 
well  beaten  whites.  Flavor  with  lemon. 

SPONGE  CAKE. — Mrs.  J.  H.  Martin. 

Two  teacups  sugar,  4  eggs  beaten  together.  Add 
2  teacups  flour  sifted  with  2  teaspoons  baking  pow- 
der. Add  2-3  cup  boiling  water  last.  Flavor.  Sift 
flour  3  times,  and  measure  after  sifting. 

ECONOMICAL  LAYER  CAKE. — Mrs.  W.  R.  Thresher. 

Separate  2  eggs.  Beat  the  whites  stiff,  the  yolks 
creamy.  Add  to  yolks  1  cup  sugar;  beat  well.  (If 
too  thick  add  a  very  little  of  the  whites).  Then 
add  lump  of  softened  butter  size  of  an  egg.  Beat 
thoroughly;  add  gradually  y2  cup  milk;  then  l1/^ 
cups  flour  into  which  has  been  sifted  1  rounded 
teaspoon  baking  powder.  Lastly  add  the  beaten 
whites,  and  i/o  teaspoon  vanilla.  3  layers.  If  3 
eggs  are  used  instead  of  2,  reserve  the  white  of  one 
for  frosting. 

MARSHMALLOW  LAYER  CAKE. — Mrs.  J.  L.  Sanborn. 

Beat  whites  of  2  eggs  very  stiff  and  add  to  beaten 
yolks.  Add  1  cup  sugar,  1-3  cup  soft  Gutter;  beat 
well;  1/2  CUP  sweet  milk,  1^  cups  sifted  flour  and 
1/2  CUP  unsweetened  chocolate,  2  level  teaspoons 
baking  powder.  Flavor.  Bake  in  3  layers. 

Filling :  Cut  into  small  pieces  20  marshmallows ; 
set  over  boiling  water  to  soften.  Beat  these  into 
a  boiled  icing,  using  1  cup  powdered  sugar,  1-3  cup 
water,  and  white  of  1  egg.  When  well  mixed  spread 
between  layers. 

WHITE  MARSHMALLOW   FILLING. — Mrs.    Hohenshell. 

Two  tablespoons  gelatine  dissolved  in  8  table- 
spoons boiling  water.  While  still  hot  pour  in  1 
pound  pulverized  sugar ;  whip  half  an  hour.  Flavor 
with  vanilla.  Immediately  spread  on  cake  which 
must  be  cold. 


ThTh!f  if°Truerthest'  Use  only  "Sperry's  Best  Family  Flour" 


156  CAKES. 


BANANA  CAKE. — Mrs.  Arthur  Wright. 

For  the  cake  use  any  good  recipe.  Make  3  layers. 

Filling :  2  cups  sugar,  4  tablespoons  water.  Boil 
until  it  threads.  Just  before  taking  from  fire  add 
a  small  pinch  cream  tartar.  Have  ready  the  whites 
of  2  eggs,  beaten  stiff.  Pour  syrup  slowly  into  the 
eggs.  Beat  until  stiff  enough  to  spread  on  cake, 
which  you  have  previously  spread  with  bananas 
sliced  in  thin  rounds.  Work  quickly  to  prevent 
frosting  from  hardening  too  fast. 

DELICATE  LAYER  CAKE. — Mrs.  Grupe. 

One  y2  cups  butter,  %  cup  whites  of  eggs,  1 
cup  water,  li/£>  cups  sugar,  3  cups  flour,  3  teaspoons 
baking  powder.  Flavoring.  Cream  butter,  1  cup 
sugar  and  flour  together;  add  water  a  little  at  a 
time,  then  beaten  egg  and  the  remainder  of  the 
flour;  beat  all  about  5  minutes. 

Filling:  1  cup  walnuts,  1  cup  seeded  raisins,  y2 
cup  citron,  1  cup  sugar,  1  cup  water,  juice  of  1 
lemon.  Cook  all  together  5  minutes.  Before  tak- 
ing from  the  fire  stir  in  1  teaspoon  of  arrow  root 

APPLE  CREAM  CAKE. — Mrs.  R.  L.  Gardner. 

One  cup  sugar,  1  egg,  1-3  cup  butter,  y2  CUP  sweet 
milk,  1  1-3  cups  flour,  2  teaspoons  baking  powder. 
Bake  in  2  round  pans.  Grate  2  fine  flavored  apples, 
put  in  the  beaten  white  of  1  egg  and  2-3  cup  sugar. 
Beat  with  egg  beater  till  very  stiff  and  spread  be- 
tween and  on  top  of  cake.  Should  be  made  just 
before  needed  for  use. 

Berries  may  be  used  instead  of  apples. 

MINNEHAHA  CAKE. — Mrs.  A.  Truscott. 

Beat  i/o  cup  butter  and  li/>  cups  sugar  to  a  cream. 
Add  3  well-beaten  eggs,  2-3  cup  milk,  2y2  cups  flour 
and  2  teaspoons  baking  powder.  Flavor  and  bake 
in  3  layers. 

Filling:  1  cup  sugar,  4  tablespoons  water.  Boil 
until  it  threads  from  the  spoon.  Have  ready  the 
beaten  white  of  1  egg  into  which  beat  the  boiled 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


g  — 

CAKES.  157 

sugar  until  thick  and  smooth.  Add  quickly  y2  cup 
chopped  nuts  and  y2  cup  chopped  and  seeded 
raisins.  Spread  between  layers. 

HARLEQUIN  CAKE. — Mrs.  C.  H.  Keagle. 

Three-fourths  cup  butter,  2  cups  sugar,  1  cup 
milk,  3  cups  flour,  3  eggs,  2  teaspoons  baking  pow- 
der. Cream  butter  and  sugar;  add  yolks  well 
beaten ;  when  very  light,  add  milk,  flour  and  baking 
powder,  lastly  whites  which  have  been  beaten  stiff. 
Divide  into  4  parts.  Have  2  parts  white;  to  an- 
other part  add  1  square  chocolate  and  to  the  other 
add  fruit  coloring.  Spread  with  boiled  icing. 

COCOANUT  CAKE. — Mrs.  E.  J.  Matteson. 

One  cup  sugar,  y2  cup  milk,  iy2  cups  flour,  3 
well-beaten  eggs  and  1  heaping  teaspoon  baking 
powder.  Bake  in  layers.  Filling:  Get  a  fresh 
cocoanut  and  grate,  saving  the  milk  from  same  and 
using  it  in  cake  instead  of  other  milk,  iy2  cups 
sugar  and  */»  cup  water  boiled  together  till  stringy; 
then  take  from  fire  and  add  to  the  well-beaten 
whites  of  2  eggs.  Beat  until  ready  to  spread.  Add 
plenty  of  cocoanut.  Spread  between  layers  and  on 
top  of  cake. 

STRAWBERRY  LAYER  CAKE. — Mrs.   Wesley  Minta. 

Two  eggs,  beat  whites  separately  until  stiff ;  then 
add  beaten  yolks,  1  cup  sugar,  1  thin  slice  (  about 
1-3  cup)  butter.  Beat  all  together  and  add  y2  cup 
sweet  milk.  Sift  into  this  V/2  cups  unsifted  flour, 
containing  2  level  teaspoons  baking  powder.  Flavor. 
This  makes  3  layers. 

Filling:  Crush  1  cup  ripe  strawberries  with 
spoon,  add  1  cup  sugar,  and  white  of  1  egg  not 
beaten.  Put  all  into  a  can  and  beat  with  an  egg 
beater  until  thick  enough  to  spread.  By  using  can 
spattering  is  prevented. 


BeestLF?oUurry       Use  only  "Spends  Best  Family." 


158  CAKES. 


SOUR  CREAM  ALMOND  CAKE. — Mrs.   F.   B.   Hubbard. 

Two  cups  sugar,  2-3  cup  butter,  4  eggs,  y2  CUP 
sweet  milk,  3  cups  flour  into  which  sift  2y2  tea- 
spoons baking  powder;  add.  y2  teaspoon  extract  of 
almond.  Bake  in  layers. 

Pilling:  Mix  1  cup  thick  sour  cream  with  1 
pound  chopped  and  blanched  almonds  and  sugar 
to  taste.  Beat  yolks  of  2  eggs  very  light  and  add 
to  cream  with  2  tablespoons  cornstarch  (cooked). 
Beat  whites  of  eggs  and  sweeten  to  taste.  Mix  all 
thoroughly,  flavor  with  vanilla  and  spread  between 
layers  after  cake  is  cold. 

BROWN  STONE  CAKE. — Mrs.  Chas.  D.  Miller. 

Make  a  custard  of  8  tablespoons  grated  chocolate, 
5  tablespoons  granulated  sugar,  y2  cup  sweet  milk. 
Boil  until  slightly  thick,  then  cool. 

One  y2  cups  brown  sugar,  y2  cup  butter.  Beat 
both  to  a  cream.  Add  3  eggs,  one  at  a  time.  Beat 
thoroughly;  add  2  teaspoons  baking  powder.  Pour 
in  custard  and  stir  well.  Add  V/2  cups  flour,  y2 
cup  sweet  milk.  Flavor  with  vanilla  and  bake  in 
layers. 

Filling  for  same:  2  cups  powdered  sugar,  2-3 
cup  sweet  milk,  butter  size  of  an  egg.  Do  not  stir 
while  cooking.  Boil  ten  minutes  and  beat  until 
cold.  Spread  between  layers. 

RAILROAD  CAKE. — Mrs.  W.  B.  Harrison. 

Three  eggs,  2  cups  flour,  iy2  cups  sugar,  1  table- 
spoon butter,  y2  cup  milk,  1  teaspoon  baking  pow- 
der, flavoring.  Bake  in  layers. 

COUNTRY  CREAM  CAKE. 

Break  2  eggs  into  a  cup  and  fill  the  cup  with 
cream.  Beat  all  with  1  cup  sugar.  Add  l1/^  cups 
flour  into  which  sift  l1/^  teaspoons  baking  powder. 
Pinch  of  salt.  Bake  slowly. 

EASILY  MADE  LAYER  CAKE. — Mrs.  T.  Carey. 

One  cup  (good  size)  sugar,  1  heaping  cup  flour, 
2  large  teaspoons  baking  powder,  all  sifted  to- 


This  Cook  Book  Was  Printed  by  THE  RECORD. 


CAKES.  159 

gether.  Break  2  eggs  in  same  cup.  Beat  them 
thoroughly  and  pour  in  enough  milk  to  fill.  Pour 
this  into  flour  and  beat  well  together.  Bake  in  2 
layers.  This  is  especially  nice  for  whipped  cream, 
as  it  has  no  butter  in  it. 

DOLLY  VARDEN  CAKE. — Mrs.  F.  R.  Clarke. 

Two  cups  white  sugar  and  2-3  cup  butter  beaten 
together.  Add  3  well-beaten  eggs,  3  cups  flour 
after  sifting  3  or  4  times.  Sift  with  flour  1  tea- 
spoon cream  tartar  and  y2  teaspoon  soda  or  2 
teaspoons  baking  powder.  Add  1  cup  milk.  Take 
half  the  mixture,  flavor  with  lemon  and  bake  in 
tins  like  jelly  cake.  To  other  half  of  mixture  add 
1  tablespoon  molasses,  1  teaspoon  each  of  cloves, 
cinnamon  and  nutmeg  and  1  cup  of  chopped 
raisins  sprinkled  with  flour.  Bake  as  above.  Put 
cake  together  in  alternate  layers  with  jelly  between. 

CREAM  PUFFS. — Mrs.  F.  R.  Clarke. 

One  coffee  cup  boiling  water,  y2  CUP  butter,  1 
heaping  cup  flour.  Boil  water,  add  butter,  then 
stir  in  flour.  Remove  from  stove  and  beat  until 
smooth.  When  perfectly  cold,  stir  into  mixture  3 
eggs,  one  at  a  time.  Drop  from  spoon  into  a  but- 
tered pan.  Bake  about  twenty  minutes.  Filling: 
1  cup  sugar,  1  quart  milk.  When  boiling  stir  into 
it  2  tablespoons  flour  stirred  smooth  into  a  little 
cold  milk.  Add  1  egg  well  beaten.  Flavor  to  taste. 
Carefully  insert  knife  in  one  side  of  each  puff  and 
fill.  Whipped  cream  may  be  used  for  filling. 

SPICE  CAKE. — Mrs.   M.  Wright. 

One  cup  dark  brown  sugar,  1  cup  molasses,  1 
cup  sour  milk,  with  a  teaspoon  of  soda,  1  cup  but- 
ter, 2  eggs,  4  cups  flour,  1  cup  stoned  raisins,  1  cup 
citron  cut  fine,  y2  cup  orange  peel  cut  fine,  1  cup 
currants,  1  teaspoon  cinnamon,  1  of  ginger,  little 
nutmeg,  flavoring  and  salt.  Bake  slowly  until  the 
cake  will  not  stick  to  a  broom  straw.  Will  keep 
like  fruit  cake. 


B= 


"Sperry's  Best  Family  Flour."     Pure,  Sweet,  Clear. 


160  CAKES. 


,      COCOA  CAKE. — Mrs.  Wesley  Minta. 

One  cup  butter,  2  cups  sugar,  4  eggs,  1  cup  sour 
milk,  1  teaspoon  soda,  2y2  cups  flour,  small  y2  cup 
cocoa,  mixed  with  flour.  Stir  in  flour  and  whites 
of  eggs  last  and  beat  well. 

SPONGE    CAKE. 

One  cup  flour,  1  cup  sugar,  1  teaspoon  yeast 
powder,  2  tablespoons  cream,  4  eggs.  Beat  all  to- 
gether a  long  time.  Bake  20  minutes. 

MOCHA     CAKE. 

Five  eggs  beaten  separately,  1  cup  sugar  beaten 
well  with  the  yolks,  1  cup  sifted  flour,  1 
soupspoon  yeast  powder.  Add  the  beaten  white;' 
last  and  flavor  with  l1/^  tablespoons  "Crosse  & 
Blackwell's"  Coffee  Extract 

PLAIN  FRITTER  BATTER. 

Two  eggs  beaten  separately.  Add  to  yolks  1 
small  cup  milk,  1  tablespoon  sugar  and  pinch  of 
salt;  sift  into  a  bowl  V/2  cups  flour  and  1  teaspoon 
yeast  powder.  Add  the  yolks  and  milk  to  the 
flour  gradually  to  make  a  smooth  batter  and  add 
the  beaten  whites  last. 

COCOANUT    DROP    CAKES. 

One  egg,  1  cup  sugar,  14  cup  melted  butter,  y2 
cup  milk,  2  cups  flour,  1  rounded  teaspoon  yeast 
powder,  salt,  1  cup  cocoanut,  vanilla. 

RAISIN    DROP    CAKES. 

One  egg,  1  cup  sugar,  y±  cup  melted  butter,  y2 
cup  cold  coffee,  2  cups  flour,  1  rounded  teaspoon 
yeast  powder,  salt,  1  teaspoon  cinnamon,  y± 
teaspoon  cloves,  y2  cup  chopped  raisins. 

SEED    CAKES. 

Two  cups  flour,  1-3  cup  butter  rubbed  together, 
add  1  cup  sugar,  2  teaspoons  caraway  seed  and 
14  teaspoon  salt;  mix  well  and  add  y2  cup  milk, 
to  which  has  been  added  14  teaspoon  soda  dis- 
solved in  1  teaspoon  hot  water.  Boll  thin  and 
bake  in  quick  oven.  Instead  of  caraway  add  y2 
cup  cocoanut  or  chopped  nuts. 

THE  RECORD  Is  the  Paper  for  Your  Children. 


m 

CAKES.  161 

FRUIT    DROP    CAKES. 

One  egg,  1  cup  sugar,  14  cup  melted  butter,  i/2 
cup  cold  coffee,  2  cups  flour,  1  rounded  teaspoon 
baking  powder,  salt,  1  teaspoon  cinnamon,  y± 
teaspoon  cloves,  y2  cup  chopped  raisins  and  y2 
cup  currants. 

APPLE  CAKE   (Xo  Eggs). — Mrs.  Borland. 

One  cup  sugar,  scanty2  cup  butter.  Dissolve  1 
teaspoon  soda  in  1  cup  fresh,  warm  apple  sauce, 

1  teaspoon  each  cinnamon  and  allspice,  y2  tea- 
spoon cloves,  2  cups  flour,  1  cup  raisins  may  be 
added.    Bake  in  a  loaf. 

PORK  CAKE    (No  Eggs).— Mrs.   Miller. 

Pour  1  pint  boiling  water  over  3-4  Ib  fat  salt 
pork  chopped  or  ground  fine.  When  cool  add  1 
cup  molasses,  2  cups  brown  sugar,  6  cups  flour, 

2  teaspoons  soda,  1  tablespoon    each    cinnamon 
cloves  and  allspice  and  1  grated  nutmeg;  add  2 
Ibs  raisins,  1  Ib  currants  and  y2  Ib  citron.    Bake 
in  a  moderate  oven. 

CHECKERBOARD     CAKE. 

Light  part — Whites  of  4  eggs,  1  cup  sugar,  scant 
y2  cup  lard,  y2  cup  milk,  V/2  cups  flour,  1  heaping 
teaspoon  baking  powder.  Flavor  with  lemon. 

Dark  part — Yolks  of  4  eggs,  1  cup  sugar,  scant 
y2  cup  butter,  y2  cup  cold  coffee,  iy2  cups  flour,  2 
tablespoons  chocolate,  1  heaping  teaspoon  baking 
powder,  y2  teaspoon  cloves.  Flavor  with  vanilla. 
Bake  in  layers.  Drop  the  dough  in  rings,  holding 
back  of  spoon  toward  center  of  tin  to  make  rings 
uniform,  alternating  light  and  dark. 

SATIN     ICING     FOR     SAME. 

Four  tablespoons  white  sugar  placed  in  pan  of 
hot  water  until  melted  and  hot.  Beat  with  this  the 
whites  of  2  eggs  until  mixture  is  cool  and  smooth 
enough  to  spread. 

QUICK    CAKE. 

One  heaping  large  cup  flour,  1  scant  cup  sugar,  1 
heaping  teaspoon  baking  powder.  Sift  all  together 


£notheBlstLFXiour.       Use  only  "Sperry's  Best  Family." 


162  CAKES. 


twice.  Break  into  same  cup  2  eggs,  4  tablespoons 
melted  butter,  and  then  fill  cup  with  milk.  Pour 
into  flour  and  sugar  and  stir  enough  to  mix  well 
and  then  bake  in  two  layers.  Also  makes  very  good 
loaf  cake. 

FILLING    FOB     SAME. 

One  tablespoon  melted  butter,  2  tablespoons 
lukewarm  coffee  or  boiled  milk,  2  tablespoons  choco- 
late. Add  enough  powdered  sugar  to  make  creamy. 
Little  vanilla, 

MOCHA    CAKE. 

Yolks  and  whites  of  5  eggs  beaten  separately. 
Beat  1  cup  sugar  into  yolks.  Add  1  cup  sifted  flour, 
2  teaspoons  baking  powder.  Add  beaten  whites 
last.  Flavor  with  iy2  teaspoons  of  coffee  extract. 

MOCHA    FILLING. 

Work  the  salt  from  1-3  cup  butter,  then  cream 
with  1  cup  powdered  sugar.  Add  the  well-beaten 
yolks  of  2  eggs  and  y±  cup  very  strong  coffee 
stirred  in  slowly  to  prevent  curdling. 

Slice  butter  y2  incn  thick,  cream  1  cup,  powdered 
sugar  with  this  until  the  sugar  cannot  be  tasted. 
Add  very  gradually  the  well-beaten  yolks  of  two 
eggs.  Then  add  very  carefully  y±  CUP  strong  coffee. 

MOCHA    FROSTING. 

Boil  together  1  cup  sugar  and  4  tablespoons 
strong  coffee  until  it  threads,  then  pour  into  the 
beaten  whites  of  1  egg.  Beat  until  creamy  and  stiff 
enough  to  spread. 

PINOCHE    CAKE    (4   layers). — Mrs.    Morken. 

Two  cups  brown  sugar,  y2  CUP  butter,  y2  cup  sour 
or  sweet  milk,  2  eggs,  1  teaspoon  soda;  if  sour  milk, 
21/2  teaspoons  of  baking  powder;  if  sweet  milk,  y2 
cup  chocolate  dissolved  in  y2  cup  hot  water ;  3  cups 
flour  measured  after  one  sifting.  Salt  and  vanilla. 

FILLING. 

Two  cups  brown  sugar,  y2  cup  sweet  milk,  1  cup 
chopped  nuts,  butter  size  of  an  egg.  Boil  all  to- 


Everyone  Is  Reading  THE  RECORD— Why? 


CAKES.  163 

gether  until  when  dropped  into  water  it  will  make 
a  soft  ball.  Beat  until  it  begins  to  cream,  then 
spread.  If  it  hardens  too  fast  set  saucepan  into  hot 
water. 

CINNAMON    DROPS. 

One  cup  molasses,  y2  cup  melted  butter  or  cot- 
tolene,  2-3  cup  boiling  water,  1  level  teaspoon 
soda  in  water,  1  teaspoon  cinnamon,  flour  enough 
to  make  a  batter  which  will  drop  from  spoon. 

ECONOMICAL  DROP  CAKES. — Mrs.  Woodruff. 

One  cup  sour  cream  whipped  light  with  1  cup 
sugar,  1*4  cup  flour  sifted  with  a  pinch  of  salt  and 
soda,  2  heaping  teaspoons  corn  starch,  1  rounded 
teaspoon  baking  powder.  A  few  chopped  dates  or 
nuts  may  be  added.  Drop  from  a  teaspoon  into  a 
well  buttered  tin  and  bake  in  a  quick  oven. 

SCOTCH  FANCIES. — Mrs.  F.  R.  Clarke. 

One  egg  beaten  light,  1/2  cup  sugar,  1  tablespoon 
melted  buter,  y2  teaspoon  salt,  y±  teaspoon  vanilla, 
114  cups  uncooked  rolled  oats.  Drop  from  teaspoon 
into  buttered  tin  and  bake  in  a  moderate  oven. 

EGOLESS     COOKIES. 

Two  cups  flour  and  1-3  cup  butter  rubbed  to- 
gether, add  1  cup  sugar  and  y±  teaspoon  salt.  Mix 
well  and  add  y2  cup  milk  to  which  has  been  added 
14  teaspoon  soda  dissolved  in  1  teaspoon  hot  water. 
Add  2  teaspoons  caraway  seed,  or  y2  cup  cocoanut 
or  chopped  nuts.  Roll  thin  and  bake  in  quick  oven. 

LAYER  SPICE  CAKE. — Mrs.  Hyatt. 

Beat  slightly  1  whole  egg  and  yolks  of  2.  Add 
34  cup  sugar,  %  cup  sour  milk,  2  cups  flour,  1  tea- 
spoon each  of  cinnamon,  cloves  and  mace,  y2  tea- 
spoon salt  sifted  with  flour,  3  tablespoons  melted 
butter  and  1  teaspoon  soda  dissolved  in  2  table- 
spoons hot  water.  Bake  in  3  layers.  Filling :  Beat 
whites  of  2  eggs  very  stiff ;  add  1-3  cup  hot  maple 
syrup  and  beat  until  cold. 


BLtLF*ou£        Use  only  "Sperry's  Best  Family." 


164  CAKES. 


SPICED  CAKES. — Mrs.  E.  H.  Fontecilla. 

One  cup  brawn  sugar,  1  cup  white  sugar,  1  level 
teaspoon  allspice,  1  tablespoon  molasses,  1  level  tea- 
spoon cloves,  3  tablespoons  milk,  1  level  teaspoon 
cinnamon,  34  cup  grated  chocolate,  4  eggs,  2y2  cups 
flour,  1  teaspoon  vanilla,  iy2  teaspoons  yeast  pow- 
der, pinch  of  salt,  10  cents  almonds,  blanched  and 
cut  up.  Mix  all  dry  ingredients  excepting  flour; 
add  eggs  \vell  beaten,  then  molasses  and  milk. 
Lastly  flour  and  almonds.  If  batter  be  too  stiff  add 
a  little  milk.  Bake  in  sheets.  When  done  cut  into 
small  squares.  Will  keep  a  long  time. 

SPICE  CAKE. — Mrs.   Geneva  Allen. 

One  large  cup  sugar,  1  egg,  %  cup  sour  cream 
or  scant  y2  cup  butter.  Beat  thoroughly;  add  y2 
cup  sweet  milk,  2  small  cups  flour,  2  teaspoons 
baking  powder  and  a  pinch  of  salt.  Sift  these  to- 
gether; add  2  tablespoons  chocolate,  y2  teaspoon 
each  of  cinnamon  and  allspice  and  1  teaspoon 
vanilla. 

SPICE  CAKE. 

Two  eggs,  1  cup  sugar,  y2  cup  butter,  y2  cup  milk, 
2  cups  flour,  1  cup  chopped  raisins,  2  teaspoons 
baking  powder,  all  kinds  of  spices. 

SMALL  SPICE  CAKES. 

One  cup  molasses;  add  1  teaspoon  of  soda  dis- 
solved in  a  cup  of  boiling  water,  2  tablespoons 
melted  butter,  1  teaspoon  cinnamon,  y±  teaspoon  of 
mace,  y2  teaspoon  of  salt,  3  cups  flour.  Beat  till 
smooth.  Bake  in  gem  pans  in  a  moderate  oven. 

GINGER  SNAPS. — Mrs.  T.  McCay. 

One  small  cup  New  Orleans  molasses,  1  small 
cup  butter  and  lard  mixed.  Let  these  come  to  a 
boil ;  then  mix  1  cup  brown  sugar,  1  egg,  little  salt, 
ginger  and  cinnamon.  Use  1  even  teaspoon  soda, 
putting  y2  of  it  into  the  boiling  syrup  and  the 
other  y2  teaspoon  dissolve  in  1  tablespoon  vinegar. 
Mix  all  together  and  use  flour  enough  to  roll. 


Musical,  Literary  Programs  Printed  by  THE  RECORD, 


CAKES.  165 

GINGER  SNAPS. — Mrs.  F.  R.  Clarke. 

Boil  together  1  cup  brown  sugar,  1  cup  molasses 
and  1  cup  shortening;  part  butter  and  part  lard  or 
drippings  can  be  used.  When  cooled  a  little  add 
pinch  of  salt,  1  tablespoon  cold  water,  1  teaspoon 
each  of  soda,  cinnamon  and  ginger,  and  flour  suf- 
ficient to  roll.  Koll  very  thin  and  cut  in  any  desir- 
able shape  with  a  sharp  knife.  Bake  in  a  quick  oven. 
This  makes  a  large  quantity  but  they  can  be  kept  a 
long  time  in  a  closed  tin  box  If  they  become  a  trifle 
soft  place  in  the  oven  for  a  few  moments  and  they 
will  be  as  good  as  when  first  baked. 

GINGER  SNAPS. — Mrs.  Drury. 

One  cup  sugar,  1  cup  shortening,  1  cup  molasses, 
1  tablespoon  ginger  (heaping),  1  teaspoon  soda,  1 
teaspoon  cinnamon  (heaping).  Cook  on  top  of 
stove  until  mixed.  Salt.  Add  V2  cup  sour  milk 
and  mix  into  the  flour.  Roll  thin  and  bake  brown. 

HARD  GINGER  BREAD. — Mrs.  Hall,  San  Francisco. 

One  1/2  cups  molasses  (boiled),  1  cup  sugar,  1 
cup  butter,  1  cup  cold  water,  1  tablespoon  vinegar, 
1  tablespoon  ginger,  2  heaping  teaspoon  soda.  Boil 
molasses  and  let  get  nearly  cold,  stir  sugar  and 
shortening  together,  cold  water  and  molasses;  mix 
all  together,  enough  flour  to  roll.  Bake  in  shallow 
pan. 

GINGER  BREAD. — Mrs.  M.  E.  Sargent. 

One  cup  New  Orleans  molasses,  y2  cup  sugar,  1 
egg,  1  cup  sour  cream,  1  teaspoon  soda,  1  table- 
spoon ginger,  y2  teaspoon  cinnamon,  2y2  cups  flour. 

GINGER  BREAD    (Fine). 

One-half  cup  butter,  y2  cup  molasses,  1  cup 
sugar,  1  teaspoon  soda  in  a  cup  boiling  water,  2y2 
cups  flour  and  2  well-beaten  eggs  added  just  before 
baking.  Add  1  teaspoon  of  all  kinds  of  spices  and 
1  cup  chopped  raisins. 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


166  CAKES. 


GINGER   BREAD — Mrs.    McGarey. 

One  cup  brown  sugar,  1  cup  molasses,  1  cup  sour 
cream,  2  eggs  well  beaten,  1  teaspoonful  of  cloves 
and  allspice,  2  teaspoons  ginger  and  cinnamon,  1 
tablespoon  soda,  4  cups  of  flour.  Add  raisins  if 
desired. 

GINGER  CAKE. — Mrs.  W.   B.   Harrison. 

One  cup  each  of  butter,  molasses,  sugar  and  but- 
termilk, 3  cups  flour,  1  tablespoon  soda,  3  eggs,  1 
tablespoon  ginger. 

DOUGHNUTS. — Mrs.  F.  R.  Clarke. 

Into  4  cups  of  flour  sift  1  teaspoon  each  of  soda, 
cream  tartar  and  baking  powder  and  large  pinch 
of  salt.  Sift  all  3  times.  Sift  1  cup  sugar  and  rub 
into  it  a  piece  of  butter  size  of  an  almond.  Add  2 
small  eggs  or  1  large  one  (the  former  is  preferred), 
1  cup  sour  milk.  A  little  cinnamon  and  nutmeg. 
Mix  thoroughly  and  if  there  be  not  sufficient  flour 
to  roll  add  more,  only  be  careful  to  have  just 
enough  to  handle  without  sticking.  Roll  about  14 
an  inch  in  thickness.  Cut  with  doughnut  or  bis 
cuit  cutter.  If  the  latter,  use  thimble  for  the  cen- 
ter. Roll  and  cut  all  before  beginning  to  fry.  Have 
ready  a  pan  of  hot  lard  or  any  substitute.  Place 
doughnuts  carefully  in  the  lard  and  keep  turning 
constantly  as  they  begin  to  raise.  Stand  them  in 
a  deep  pan  in  rows  as  they  are  cooked.  Do  not 
place  one  on  top  of  another  until  they  are  cold. 
Keep  in  a  covered  tin. 

MRS.     SARGENT'S     DOUGHNUTS. 

Sift  1  quart  of  flour  with  2  tablespoons  yeast 
powder,  a  little  salt  and  *4  grated  nutmeg.  Dis- 
solve 1  cup  (large)  sugar  with  1  cup  milk,  add  2 
beaten  eggs  and  mix  into  the  flour.  Add  a  piece 
of  butter  size  of  a  walnut  (melted)  to  the  dough. 
Mix  very  soft. 


For  Servants,  Use  THE  RECORD'S  Help  Wanted  Page. 


CAKES.  167 

DOUGHNUTS.— Mae   Mclntire. 

Two  eggs,  1  full  cup  sugar,  butter  size  of  walnut, 
pinch  of  salt,  y2  teaspoon  cinnamon,  1  cup  sweet 
milk,  2  teaspoons  baking  powder.  Flour  enough 
to  roll  quite  soft.  Fry  in  hot  lard. 

DOUGHNUTS. — Mrs.  H.  M.  Baker. 

Two  eggs,  1  cup  sugar  beaten  well  together;  add 
1  cup  sour  milk  with  level  teaspoon  soda,  2  table- 
spoons melted  butter,  1  heaping  teaspoon  baking 
powder,  14  teaspoon  cinnamon  and  nutmeg. 
Enough  flour  to  roll.  Cut  out  and  let  stand  15 
minutes  before  frying.  Fry  in  hot  lard. 

SUGAR  COOKIES. — Mrs.  Sampson. 

One  cup  sugar,  2-3  cup  butter,  4  tablespoons 
milk,  11/2  teaspoons  baking  powder,  2  eggs,  vanilla, 
a  little  cinnamon  or  nutmeg  and  flour  enough  to 
roll. 

MACAROONS. — Mrs.  Roblin. 

Whites  of  2  eggs  beaten  stiff,  1  cup  powdered 
sugar,  2  tablespoons  chocolate,  1  cup  nuts,  chopped 
fine.  Bake  in  a  slow  oven. 

KISSES. — Mrs.  Sampson. 

Whites  of  4  eggs  beaten  stiff.  Add  y2  pound 
powdered  sugar.  Drop  on  greased  tin.  Wipe  over 
with  a  wet  knife.  Bake  quickly. 

HERMITS. — Mrs.  L.  J.  Locke. 

Two  cups  sugar,  y2  cup  molasses,  1  cup  butter, 
3  eggs,  1  cup  chopped  raisins,  1  teaspoon  soda  dis- 
solved in  little  warm  water.  All  kinds  of  spices. 
Flour  enough  to  roll. 

HONEY  CAKES. — Mrs.   S.  M.  Hickinbotham. 

One  cup  honey,  1  cup  sugar,  4  eggs,  6  bars  of 
chocolate,  3  cups  flour  and  2  teaspoons  baking 
powder;  add  spices  and  flavor  to  taste.  Spread 
thinly  in  large  pans  and  bake.  Frost  with  boiled 
frosting  and  cut  in  little  strips. 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


168  CAKES. 


CHOCOLATE  KISSES. — Mrs.  U.  J.  Struthers. 

Whites  of  2  eggs  beaten  stiff,  2-3  cup  of  pow- 
dered sugar,  3  sticks  or  1  cup  grated  chocolate,  1 
cup  chopped  walnuts.  Drop  on  oiled  paper  and 
bake  in  slow  oven  about  30  minutes. 

CITRON  ROLLS. — Mrs.   P.   W.   Dohrmann. 

One  pound  sweet  butter,  1  pound  bar  sugar, 
creamed.  Add  8  well-beaten  eggs,  1  pound  citron 
and  y2  pound  lemon  peel  cut  fine,  2  tablespoons 
vanilla,  flour  enough  to  make  soft  dough  for  rolling, 
having  added  a  knife  point  full  of  hartshorn.  Put 
dough  in  cool  place,  using  only  a  small  quantity  at 
a  time.  Roll  into  long  strips.  Cut  into  2  or  3 
inch  lengths.  Bake  in  waxed  pans,  after  making 
three  cross  wise  impressions  on  each.  Rub  over 
with  yolks  of  egg  and  bake  in  moderate  oven. 

COOKIES. — Mrs.  M.  S.  Moore. 

Cream  1  cup  sugar  and  y2  cup  butter;  add  1  egg 
well  beaten,  2  tablespoons  cold  water,  1  teaspoon 
baking  powder,  and  a  pinch  of  nutmeg.  Flour 
enough  to  roll  thin.  Bake  in  hot  oven. 

SUGAR  COOKIES. — Mrs.   D.   M.  Watson,  Benicia. 

Four  eggs,  2  cups  sugar,  1  cup  butter,  2  tea- 
spoons baking  powder.  Flour  enough  to  roll. 

FRUIT  COOKIES. — Mrs.  H.  M.  Baker. 

One  egg,  1  cup  sugar  mixed  together;  add  1/2 
cup  shortening  (14  lard,  y±  butter),  1  cup  chopped, 
seeded  raisins,  2  tablespoons  sour  milk  with  a  level 
teaspoon  soda,  y2  teaspoon  each  of  cinnamon, 
cloves,  mace  and  nutmeg.  Flour  enough  to  roll. 

DARK  COOKIES. — Jessie  Foster. 

One  cup  butter,  4  cups  dark  brown  sugar,  4  eggs, 
1  teaspoon  soda,  y2  teaspoon  nutmeg,  flour  enough 
to  make  stiff  dough.  Roll  out  thin  and  bake  in 
moderate  oven. 

ALMOND     COOKIES. 

Grate  the  yolks  of  1  dozen  hard-boiled  eggs,  use 
1  cup  blanched  almonds  (finely  chopped),  1  pound 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


.CAKES.  169 

butter,  6  raw  well-beaten  eggs,  grated  rind  of  1 
lemon,  1  wineglass  brandy,  pinch  of  hartshorn, 
then  sweeten  and  flavor  to  taste  and  add  sufficient 
flour  to  roll.  Grease  pans  lightly  and  paint  the 
tops  of  cookies  with  well-beaten  yolks  of  eggs 
mixed  with  milk.  Sprinkle  with  finely  chopped 
almonds,  sugar  and  cinnamon  and  bake. 

NUT    COOKIES. — Mrs.  P.  W.  Dohrmann. 

Two  tablespoons  butter  and  1  cup  sugar 
creamed;  3  well-beaten  eggs,  14  teaspoon  salt,  3 
tablespoons  milk,  2  cups  finely  chopped  nuts(  al- 
monds or  peanuts  are  best),  and  flour  enough  to 
roll. 

ANISE  SEED  COOKIES. — Mrs.  P.  W.  Dohrmann. 

Nine  eggs,  1  pound  sugar,  1  pound  flour,  beaten 
for  1  hour.  Add  3  tablespoons  anise  seed.  Drop 
from  a  spoon  on  waxed  tins;  let  set  over  night. 
Bake  next  day  in  a  moderately  heated  oven. 

GERMAN  CHRISTMAS  COOKIES. 

One  dozen  eggs,  12  tablespoons  honey,  3  pounds 
sugar,  25  cents  almonds  chopped  fine,  25  cents  cit- 
ron chopped  fine,  1  tablespoon  hartshotrn,  l1/^ 
tablespoon  baking  powder,  1  tablespoon  each  of 
cinnamon,  allspice,  cloves  and  nutmeg.  Flour  to 
make  very  stiff.  Mix  one  week  before  baking.  Then 
roll  out  thin  and  cut  with  a  knife. 

GERMAN  BUTTER  XMAS  COOKIES. 

One  pound  usalted  butter  and  1  pound  bar 
sugar  creamed  together  until  white.  Add  8  well- 
beaten  yolks;  beat  10  minutes;  then  beat  in  the 
8  well-beaten  whites.  Flavor  with  1  tablespoon 
each  of  lemon  and  vanilla.  Add  a  generous  knife 
point  of  grated  hartshorn  which  has  been  mixed 
in  a  saucer  of  flour.  Then  flour  enough  to  make  a 
soft  dough  to  roll.  Do  not  knead.  Roll  very  thin 
and  brush  with  milk  and  yolks  of  egg. 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


170  CAKES. 


GRAHAM  COOKIES. 

Two  and  one-half  cups  brown  sugar,  2  eggs,  2 
tablespoons  melted  butter,  1  teaspoon  soda,  and 
sufficient  graham  flour  to  roll.  May  add  caraway 
seed,  nuts  or  raisins. 

BOCKS. 

Cream  together  iy2  cups  brown  sugar  and  1  cup 
butter.  Add  3  eggs,  1  cup  chopped  walnuts,  iy2 
cups  raisins  (seeded),  1  teaspoon  cinnamon,  1 
level  teaspoon  soda  dissolved  in  water  and  2y2 
cups  of  flour.  Drop  from  a  teaspoon  and  bake 
slowly. 

WALNUT   WAFERS. 

Beat  2  eggs  light,  add  1  cup  brown  sugar,  3 
heaping  tablespoons  flour  in  which  y^  teaspoon  bak- 
ing pOAvder  has  been  mixed,  1-3  teaspoon  salt  and  1 
cup  of  walnut  meats  slightly  broken.  Drop  on  but- 
tered tins  and  bake  until  brown. 

ICINGS   AND   FILLINGS. 

Boiled  icings :  2  cups  sugar,  1-3  cup  water  boiled 
until  almost  ready  to  thread  from  a  spoon.  Have 
ready  the  beaten  white  of  one  egg;  stir  slowly  the 
boiling  mixture  into  it.  Flavor.  Do  not  stir  while 
boiling.  If  it  hardens  too  quickly  while  spreading, 
keep  putting  the  knife  used  into  hot  water. 

STRAWBERRY   FILLING. — Mrs.    W.    P.    Steinbeck. 

Mash  2  baskets  strawberries  and  sweeten  to 
taste.  Place  between  layers  with  whipped  cream. 

APPLE  AND  LEMON  FILLING. — Mrs.  F.  W.   Goodrum. 

Grate  3  tart  apples  and  mix  with  1  well-beaten 
egg,  1  cup  sugar,  juice  and  grated  rind  of  1  lemon. 
Boil  a  few  minutes  until  like  cream.  Cool  and 
spread  between  layers.  If  apples  are  not  tart  add 
2  lemons. 

FRUIT   FILLING  FOR  LAYER  CAKE    (Fine). 

Four  tablespoons  each  of  finely  chopped  citron 
and  seeded  raisins,  i/2  cup  blanched  almonds,  chop- 
ped fine,  14  pound  chopped  figs.  Beat  whites  of  3 


THE  DAILY   RECORD'S  Circulation   IS   the  Largest. 


*  

CAKES.  171 

eggs  very  stiff ;  add  i/2  cup  sugar.  Mix  all  together. 
Spread  between  the  cake  and  while  hot  so  as  to  cook 
the  eggs  slightly. 

LEMON  FILLING. — Mrs.  Geo.  Conflict. 

Juice  and  grated  rind  of  1  large  lemon,  1  egg,  1 
cup  sugar.  Stir  all  together  and  cook  3  minutes. 

FILLING    FOB    CAKE. 

Boil  1  cup  sugar  and  y2  cup  milk  for  5  minutes. 
Remove  from  fire  and  add  small  piece  of  butter,  1 
teaspoon  vanilla  and  2-3  teaspoon  cream,  tartar. 
Beat  until  creamy,  then  spread  on  cake. 

LEMON   FILLING. — Mrs.    Sophia    Wright. 

One  cup  Avhite  sugar,  2-3  cup  water,  the  juice  and 
grated  rind  of  1  large  lemon.  Put  these  on  to  boil 
and  then  stir  into  it  1  well-beaten  egg.  Stir  rapidly 
to  prevent  curdling  and  then  add  1  level  tablespoon 
cornstarch  dissolved  in  a  little  cold  water,  and  cook 
till  it  thickens.  When  cool  spread  on  the  layers. 

FIG  FILLING. — Mrs.  Burt,  San  Francisco. 

One  cup  figs,  1  cup  raisins.  Beat  the  whites  of 
3  eggs  with  y2  cup  powdered  sugar.  Add  fig  mix- 
ture. Beat  well.  Spread  between  layers.  Ice  top 
with  3  tablespoons  powdered  sugar  and  just 
enough  lemon  juice  to' make  paste.  Chopped  nuts 
may  be  used  with  the  figs. 

FROSTING. 

Beat  the  white  of  1  egg  stiff.  Add  gradually  10 
teaspoons  powdered  sugar.  Flavor,  Put  in  a  dry, 
cool  place  to  harden. 

Pink  coloring  for  cakes  and  icings  may  be  made 
by  dissolving  the  pink  gelatine  which  conies  in 
every  box  of  Knox's  gelatine  in  a  little  hot  water. 
Use  enough  to  give  the  required  color. 

CHOCOLATE    CARAMEL    FILLING. 

Two  cups  sugar,  3  tablespoons  chocolate,  y2  cup 
milk,  lump  butter  size  of  walnut.  Boil  until  it 
nearlv  threads.  Beat  a  little  and  spread  on  cake. 


ThTh!f  if°Truferthest  Use   onlJ  "Sperry's  Best  Family  Flour" 


172  CAKES. 


WHIPPED  CREAM  FOB  LAYER  CAKE. 

One  pint  thick  cream  well  chilled,  1  tablespoon 
sugar;  beat  until  it  will  spread;  then  gently  stir  in 
a  little  flavoring.  Don't  beat  too  long  or  it  will 
turn  to  butter.  The  white  of  1  egg  well  beaten  and 
added  last  will  make  it  lighter. 

Sliced  bananas  or  strawberries  may  be  used  with 
the  cream  after  it  is  whipped. 

CHOCOLATE  FILLING. — Mrs.  W.  R.  Thresher. 

(1).  y2  cup  sugar,  y2  ground  chocolate,  y2 
cup  milk,  small  piece  of  butter  and  1  teaspoon 
vanilla.  Boil  a  few  minutes,  then  stir  until  thick 
enough  to  spread. 

(2).  1  cup  sugar,  5  tablespoons  milk,  3  table- 
spoons chocolate.  Flavor  and  boil  5  minutes.  Stir 
until  thick  enough  to  spread. 

NUT    FILLING. 

Put  y2  cup  milk  into  a  double  boiler.  When  it 
boils,  add  1  cup  chopped  walnuts,  2  eggs  beaten 
light,  and  sugar  to  taste. 

ORANGE   JELLY  FILLING. 

Grate  2  large  oranges  and  a  portion  of  the  rind 
of  1.  Remove  the  seeds.  Add  1  cup  sugar  and  2 
tablespoons  water.  Put  into  double  boiler.  Mix 
1  tablespoon  cornstarch  in  a  little  water.  Stir  into 
the  orange  and  cook  until  the  raw  taste  of  the 
starch  is  gone.  Add  the  beaten  whites  of  2  eggs 
and  powdered  sugar.  Reserve  a  little  of  the  frost- 
ing for  the  top  of  cake.  Stir  the  remainder  into  the 
orange  when  it  is  cold. 

CAKE  WITH  ONE  EGG. 

One  cup  sugar,  1  tablespoon  butter,  1  egg,  1  cup 
milk,  2  cups  flour,  2  teaspoons  yeast  powder. 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


=•35 


CHOCOLATE. 

Put  into  a  granite  pot  set  in  boiling  water,  1 
quart  milk  or  a  pint  each  of  cream  and  milk;  stir 
into  it  3  heaping  tablespoons  grated  chocolate 
mixed  to  a  paste  with  hot  milk.  Boil  2  or  3  min- 
utes and  serve  at  once.  If  not  wanted  so  rich  use 
part  water. 

COFFEE. 

Moisten  the  required  amount  of  coffee  with  a  lit- 
tle cold  water  and  add  a  well-beaten  egg  if  desired. 
Add  to  this  sufficient  cold  water  for  the  quantity 
necessary  for  the  meal.  Allow  it  to  come  to  a  boil 
and  remove  at  once  to  back  of  the  stove  until 
needed. 

COFFEE. 

One  tablespoon  coffee  for  each  person  mixed 
with  the  white  of  an  egg;  pour  boiling  water  over 
it  and  boil  a  minute  or  two.  Add  a  little  cold 
water;  then  set  back  where  it  will  keep  very  hot 
for  about  ten  minutes.  Serve  with  cream. 

TEA. 

As  soon  as  water  boils  well,  pour  it  over  the  tea; 
set  back  where  it  will  keep  hot,  but  not  boil.  Should 
be  served  in  5  or  6  minutes  after  being  made, 

LEMONADE     SYRUP. 

Moisten  1  pound  of  cube  sugar  with  sufficient 
water  to  absorb  it  and  boil  to  a  clear  syrup.  Add 
the  juice  of  12  lemons  and  the  grated  rinds  of  6, 
stirring  it  in  well  but  do  not  let  it  boil.  Bottle  the 
syrup  at  once  and  cork  when  cold.  Mix  a  little  of 
the  syrup  with  cold  water  when  lemonade  is  de- 
sired. 

CURRANT     PUNCH. 

Two  pounds  sugar  and  1  quart  water  boiled  for 
5  minutes.  Skim  and  add  juice  of  2  lemons  and  1 
orange.  Strain  and  stir  in  a  pint  tumbler  of  tart 


only  "Sperry's  Best  Family." 


174  BEVERAGES. 


currant  jelly.  Set  aside  until  very  cold.  When 
ready  to  serve  add  chipped  ice  and  1  quart  bottle 
Apollonaris  water.  This  will  fill  about  15  small 
sherbet  cups. 

SUBSTITUTE    FOB    CREAM    IN    COFFEE. — 

Mrs.  C.  C.  Keniston. 

Beat  an  egg  to  a  froth ;  add  butter  size  of  a  wal- 
nut and  turn  the  coffee  on  this  gradually,  as  you 
turn  from  boiling  pot  into  the  one  for  the  table. 

RICE    WATER. 

Four  tablespoons  rice,  3  cups  cold  water.  Cook 
y2  hour,  then  season  with  salt.  Strain  and  serve. 

PINEAPPLE    PUNCH. — Mrs.  J.  W.   Abeel. 

One  dozen  lemons,  i/>  dozen  oranges,  juice  from 
1  can  pineapple,  6  small  cups  sugar.  When  the 
sugar  is  thoroughly  dissolved  in  the  juice,  add  as 
much  water  as  the  whole  amount  of  juice;  add  the 
pineapple  cut  into  cubes.  Will  fill  24  sherbert  cups. 

PINEAPPLE    PUNCH. 

Boil  together  2  pounds  sugar  and  1  pint  of 
water  until  it  "ropes."  Remove  from  stove  and  add 
the  juice  of  6  lemons  and  2  grated  pineapples. 
Stand  this  aside  over  night.  When  ready  to  serve 
turn  into  a  punch  bowl.  Add  a  block  of  ice  and 
dilute  the  punch  with  either  plain  or  Apollonaris 
water. 

OATMEAL     DRINK. 

One-fourth  pound  of  fine,  fresh  oatmeal,  6  ounces 
white  sugar  and  V2  lemon  cut  into  small  pieces. 
Mix  with  a  little  warm  water;  then  pour  over  it  1 
gallon  of  boiling  water,  stirring  all  together 
thoroughly  and  use  when  cold. 

CHERRY  PUNCH. — Mrs.    Al.    Davidson. 

Boil  1  pint  sugar  and  2  quarts  water  for  10  min- 
utes. Set  aside  to  cool.  Add  ^2  pint  lemon  juice, 
pint  cherry  juice,)  drained  from  stemmed  cherries, 
and  a  few  drops  of  extract  of  almonds.  Serve  with 
a  little  cracked  ice  and  a  slice  of  lemon  in  each 
glass. 


This  Cook  Book  Was  Printed  by  THE  RECORD. 


CANDIES 


ORANGE    STICKS. 

Slice  oranges  in  narrow  strips.  Cover  with 
water  and  scald  3  times.  Prepare  a  syrup  by  boil- 
ing together  %  cup  water  and  2  cups  sugar.  Place 
strips  of  orange  in  syrup  and  boil.  Remove,  place 
on  a  towel  to  absorb  the  syrup,  then  roll  in  granu- 
lated sugar  to  coat  them. 

STUFFED  DATES.— Mrs.   John  Craig. 

Remove  pits  from  1  pound  best  quality  of  dates. 
Take  part  of  them  (the  inferior  looking  ones)  and 
chop  to  a  pulp;  mix  with  a  quantity  of  walnuts  or 
hickory  nuts,  chopped  fine.  Stuff  each  slitted  date 
with  this  mixture  and  wrap  in  waxed  paper.  May 
be  prepared  some  time  before  wanted. 

CHOCOLATE  CARAMELS. — Mamie   Patterson. 

Seven  tablespoons  chocolate,  6  tablespoons  each 
of  sugar  and  syrup,  3  tablespoons  milk,  butter  size 
of  walnut.  Boil  until  it  will  form  a  soft  ball  when 
dropped  into  cold  water.  Turn  into  buttered  pan 
to  cool. 

CHOCOLATE    CREAM    CARAMELS. — Gertrude  Littlehale. 

One  coffee  cup  each  of  rich  cream,  brown  sugar 
and  molasses,  butter  size  of  an  egg.  Boil  10  min- 
utes, then  add  7  tablespoons  grated  chocolate  and 
boil  until  done. 

CHOCOLATE     CREAM     CARAMELS. 

One  cup  each  of  ground  chocolate,  New  Orleans 
molasses  and  cream,  2  cups  white  sugar,  butter 
size  of  an  egg.  Beat  all  together  and  boil,  stirring 
continually,  until  it  forms  a  soft  ball  when  dropped 
into  cold  water.  Add  1  teaspoon  vanilla  just  be- 
fore it  is  done.  Pour  out  on  buttered  pans.  When 
cool  enough,  cut  into  squares  and  wrap  in  paper. 


"Sperry's  Best  Family  Flour."     Pure,  Sweet,  Clear. 

as  •-=  = 

176  CANDIES. 

FRENCH  CANDY. — Mamie  Dortmund. 

Two  cups  granulated  sugar,  1  heaping  teaspoon 
glucose,  1  cup  boiling  water.  Stir  until  all  is  dis- 
solved; cover  kettle  and  boil  rapidly  for  10  min- 
utes or  until  it  forms  a  ball  when  dropped  into  cold 
water.  Kemove  from  fire  and  place  the  dish  in  a 
dish  of  cold  water  for  about  10  minutes,  to  cool. 
Then  stir  briskly  until  soft  and  whita  Turn  on  a 
wet  napkin  and  mold  into  small  balls.  To  color 
pink,  add  while  stirring  the  mixture,  a  little  color- 
ing that  comes  with  gelatine  which  has  previously 
been  dissolved. 

WHITE    CANDY. 

Boil  together  2  cups  granulated  sugar,  1  cup 
water  and  1  tablespoon  vinegar  until  it  becomes 
brittle  when  dropped  into  cold  water.  Add  1  tea- 
spoon vanilla.  Pour  into  buttered  tins.  When 
cool  enough  to  handle,  pull;  then  form  into  sticks 
and  cut  into  sections  with  a  sharp  knife  before  it 
gets  cold. 

CREAM     CANDY. 

One  1/2  cups  sugar  covered  with  water  and  a 
pinch  of  cream  tartar.  Boil  until  it  forms  a  soft 
ball  when  dropped  into  cold  water.  Flavor  and 
turn  it  on  a  greased  marble  slab  or  thick  brown 
paper.  Stir  constantly  till  creamy.  Let  stand  for 
some  time,  covering  with  a  damp  cloth.  Use  as  de- 
sired; either  plain  or  as  foundation  for  different 
kinds  of  French  candies. 

SAUSAGE     CREAMS. — Mrs.   Morehead. 

Use  for  foundation  the  "French  Cream  Candy." 
Knead  in,  i/2  cup  each  of  finely  chopped  raisins  and 
nuts,  1/2  CUP  cocoanut  Make  into  small  loaves.  Let 
stand  1  hour;  then  slice  into  small  pieces.  It  is 
better  to  work  in  these  ingredients  while  the  cream 
is  warm. 

THE  RECORD  Is  the  Paper  for  Your  Children. 


CANDIES.  177 


COCOANUT     CREAMS. 

Knead  into  "French.  Candy"  some  cocoanut, 
form;  dip  into  white  of  egg,  then  into  shredded 
cocoanut. 

DATE    CREAMS. 

Use  the  small  balls  as  directed  in  "French 
Candies,"  placing  a  seeded  date  around  each  ball. 

WALNUT     CREAMS. 

Prepare  balls  as  directed  above  and  press  y2  wal- 
nut to  each  side. 

PINEAPPLE    CREAMS. 

Use  sliced  pineapple  with  cream  balls. 

CHOCOLATE    CREAMS. 

Take  the  uncolored  cream  balls  as  prepared  un- 
der "French  Candy"  and  dip  them  into  dissolved 
chocolate.  Set  aside  to  dry.  Use  a  hat  pin  for  the 
dipping. 

For  cocoanut  chocolate  creams  knead  some 
cocoanut  into  the  cream  foundation  before  forming 
the  balls;  then  dip.  The  chocolate  should  always 
be  boiling  hot  when  used.  It  may  be  kept  so  by 
placing  over  a  boiling  tea  kettla 

MOLASSES     CANDY. 

(1).  1  cup  each  of  molasses  and  sugar,  1  tea- 
spoon butter.  Stir  while  boiling  and  when  done 
add  y2  teaspoon  soda. 

(2).  Boil  1  pint  molasses  and  1  cup  sugar, 
stirring  constantly.  When  partly  cooked,  add  y2 
teaspoon  each  of  cream  tartar  and  butter.  Boil 
until  it  will  harden  in  cold  water.  Just  before 
turning  out  add  1  scant  teaspoon  soda.  Nuts  may 
be  added. 

BUTTERNUT  TAFFY. 

Two  cups  light  brown  sugar,  y2  cup  butter  and 
%  cup  thin  cream  boiled  together  until  the  mix- 
ture is  elastic  but  not  brittle.  Do  not  stir.  When 
done,  add  1  teaspoon  vanilla  and  a  cup  of  butternut 
meats. 


?.      Use  onlJ  "Sperry's  Best  Family." 


178  CANDIES. 


BUTTER  SCOTCH. — Mrs.  E.  B.  Wright. 

(1).  2  cups  sugar,  2  tablespoons  water,  piece  of 
butter  size  of  an  egg.  Boil  without  stirring  until 
it  will  harden  on  a  spoon.  Pour  out  on  buttered 
plates. 

(2.)  1  cup  each  of  molasses,  sugar  and  butter. 
Boil  together  until  it  will  harden  when  cool. 

FUDGE. — Gertrude  Littlehale. 

Two  cups  brown  sugar,  1  tablespoon  butter,  y2 
cup  milk,  4  tablespoons  chocolate,  Boil  until  it 
forms  a  soft  ball  when  dropped  into  cold  water. 
If  it  sugars,  add  more  milk  and  cook  over.  Stir 
continually  while  boiling.  Some  add  a  pinch  of 
salt.  Turn  into  a  buttered  tin  and  cut  into  squares 
when  slightly  cool. 

CHOCOLATE    FUDGE. — Helen  M.  Wright. 

Three  cups  white  sugar,  1  cup  milk,  piece  of  but- 
ter the  size  of  an  egg,  and  2  squares  of  unsweetened 
chocolate  (or  2  heaping  tablespoons  of  cocoa).  Stir 
all  together  before  placing  on  stove,  then  stir 
enough  to  prevent  sticking  while  boiling.  Boil 
about  10  minutes,  then  remove  from  fire  and  add  a 
scant  1/2  teaspoon  vanilla  and  stir  briskly  for  about 
2  minutes;  then  pour  into  buttered  tins  to  a  depth 
of  1  inch.  Cut  into  squares  before  it  hardens.  Be 
careful  not  to  stir  it  too  long  or  it  will  harden  be- 
fore you  can  pour  it  out;  or  not  too  short  a  time, 
or  it  will  not  be  creamy. 

COCOANUT  FUDGE. 

The  same  as  above,  leaving  out  chocolate  and 
adding  about  a  cup  of  cocoanut  when  removing 
from  the  fire. 

TAFFY. 

* 

Two  cups  brown  sugar,  y2  CUP  butter,  4  table- 
spoons molasses,  2  tablespoons  each  of  water  and 
vinegar.  Boil  20  minutes. 


Everyone  Is  Beading  THE  RECORD— Why? 


CANDIES.  179 


COCOANUT    TAFFY. — Miss   Gertie  Meloche. 

One  cup  sugar,  y2  cup  each  of  molasses  and  milk, 
1  cup  cocoanut  moistened  with  part  of  the  milk. 
Let  milk  and  molasses  come  to  a  boil;  add  sugar; 
let  boil,  and  when  nearly  done  add  the  cocoanut. 
Try  this  as  you  would  molasses  candy. 

PEPPERMINTS. 

Two  cups  granulated  sugar,  y2  cup  water.  Let 
it  boil  hard  for  about  3  minutes;  then  add  2  tea- 
spoons essence  of  peppermint.  Take  from  fire  at 
once  Stir  hard  until  the  mixture  is  white  and 
creamy.  Then  drop  on  paraffine  paper  any  size 
desired,  turning  the  spoon  to  make  them  round. 

PINOCHE.— Mabel  Matteson. 

Three  cups  brown  sugar,  1  cup  sweet  milk  or 
cream  and  piece  of  butter  size  of  an  egg.  Boil, 
stirring  continually,  until  it  will  form  a  soft  ball 
when  dropped  into  cold  water.  Remove  from 
stove;  add  2  cups  finely  chopped  walnuts  and  a  tea- 
spoon vanilla.  Beat  briskly  and  when  it  begins  to 
grow  rough  pour  into  buttered  dishes  to  cool.  Pea- 
nuts may  be  substituted  for  the  walnuts. 

SALTED     ALMONDS. 

Blanch  and  dry  the  nuts.  Place  in  a  large  drip- 
ping pan  and  pour  on  sufficient  oil  to  moisten  them. 
Place  in  the  oven  and  stir  often  to  prevent  burn- 
ing; when  all  are  of  an  even  light  brown  color,  re- 
move and  sprinkle  well  with  salt  and  place  on 
brown  paper  until  the  oil  is  absorbed.  Butter  may 
be  substituted  for  oil. 

POPCORN    CRISPS. — Miss  Susie  Sperry. 

One  small  pan  popped  corn. 

Syrup :  1  cup  sugar,  2  tablespoons  each  of  vine- 
gar, water  and  syrup  and  1/2  tablespoon  butter. 
Boil,  but  do  not  stir.  When  it  hardens  by  drop- 
ping into  cold  water,  pour  the  corn  into  the  syrup 
and  stir  quickly.  Pour  out  on  a  board  and  pound 
into  mould.  Cut  into  shape  with  biscuit  cutter. 


BestL°/iSS.       Use  only  "Sperry's  Best  Famllj." 


INVALID  FOODS 


INVALIDS'    FOODS. 

Mash  ripe  grapes  and  strain.  Allow  S1/^  pounds 
of  sugar  to  1  gallon  juice.  Bottle  like  fruit,  after 
thoroughly  heating. 

BEEF     EXTRACT     OB     TEA. 

Cut  1  pound  of  lean  beef  (get  the  round)  into 
small  pieces  and  put  them  into  a  bottle  without 
adding  any  water.  Cork  the  bottle  and  place  in  a 
kettle  of  cold  water  and  let  it  boil  for  several 
hours. 

EGG    NOGG. 

Beat  yolk  of  1  egg ;  add  pinch  of  salt  and  %  tea- 
spoon sugar.  Place  in  a  glass  and  fill  with  rich 
milk,  leaving  room  enough  for  the  white  of  the  egg, 
beaten  very  light  and  added  last.  Flavor  to  taste. 

TOAST    WATER. 

Toast  slices  of  crusts  of  stale  bread.  Pour 
enough  boiling  water  over  them  to  cover.  Cover 
the  dish  tightly  and  do  not  disturb  until  it  is  cold. 
Strain  and  sweeten  to  taste. 

MUTTON    BROTH. 

Cut  into  small  pieces  iy2  pounds  lean  mutton. 
Cover  with  cold  water  and  cook  slowly  for  1  hour. 
Add  salt  and  boil  another  hour.  Strain  and  use 
plain  or  add  rice,  sago  or  pearl  barley. 

EGG  LEMONADE. 

Beat  until  very  light  1  egg  with  1  tablespoon 
sugar.  Stir  in  3  tablespoons  cold  water  and  juice 
of  1  small  lemon.  Fill  glass  with  pounded  ice. 
Drink  through  a  straw  or  glass  tube. 

OMELETTE. 

Beat  the  yolk  of  1  egg ;  add  pinch  of  salt  and  ^ 
cup  milk.  Mix  and  place  in  a  small  granite  pan 
after  latter  has  been  heated  and  had  small  lump 


Musical,  Literary  Programs  Printed  by  THE  KECORD. 


INVALID  FOODS.  181 

of  butter  placed  in  it.  Allow  it  to  set  on  stove  until 
omelette  begins  to  set.  Place  the  well-beaten  white 
on  top,  and  cover  pan  and  allow  it  to  steam  a 
moment  before  serving. 

BEEF    SANDWICH. 

Scrape  fine  2  or  3  teaspoons  of  uncooked  fresh 
beef;  season  well  and  spread  between  thin  slices 
of  buttered  bread. 

COBNMEAL    GRUEL. 

Two-thirds  cup  cornmeal  stirred  slowly  into  1 
quart  boiling  water.  Stir  often  to  prevent  lumping. 
Thin  with  rich  milk. 

OATMEAL    GRUEL. 

One  cup  oatmeal,  2  quarts  water  and  ^  teaspoon 
salt.  Boil  slowly  until  reduced  to  1  quart.  Strain 
and  thin  with  milk. 

INVALIDS'     MILK    SOUP. 

Brown  in  hot  butter  tiny  squares  of  stale  bread. 
Add  1  pint  milk  and  pinch  of  salt.  Beat  the  yolk 
of  1  egg  and  pour  the  hot  soup  slowly  on  the  egg, 
stirring  to  prevent  curdling.  Cream  may  be  added. 

TO   STERILIZE   MILK. 

Thoroughly  cleanse  a  bottle  with  scalding  water. 
Fill  with  cold  milk  and  cook  with  cotton  batting 
which  has  previously  been  in  a  hot  oven  for  several 
minutes.  Place  bottle  in  a  vessel  of  cold  water, 
having  it  on  a  level  with  the  milk,  and  boil  y2  an 
hour. 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


MEDICAL 


Earache — Dip  in  warm  sweet  oil  a  bit  of  cotton 
on  which  has  been  placed  a  pinch  of  black  pepper, 
and  insert  it  in  the  ear.  Relief  is  sometimes  ob- 
tained by  blowing  tobacco  smoke  into  the  ear  and 
closing  it  with  cotton. 

Irritation  of  Stomach  or  Slight  Cough — Sip  a 
cup  of  very  hot  water  V2  hour  before  breakfast 
each  day. 

How  to  Make  a  Mustard  Plaster — Mix  to  a  paste 
mustard  with  warm  lard  or  sweet  oil.  Place  be- 
tween soft  cloths  to  prevent  blistering.  Apply 
warm. 

Sprains — One  tablespoon  each  of  turpentine  and 
vinegar,  and  white  of  1  egg.  Shake  all  together 
thoroughly  and  apply  speedily. 

Sore  Throat — Mix  1  teaspoon  each  of  sulphur 
and  glycerine,  and  y2  glass  of  water.  Gargle  and 
take  a  small  dose  internally. 

Laxative — Chop  together  2  pounds  black  figs  and 
3  ounces  senna.  Mix  with  1  cup  brown  sugar. 
Dose:  One-half  teaspoonful  at  night. 

Nosebleed — Make  a  wad  of  butchers'  brown  paper 
to  fit  under  the  upper  lip,  and  press  it  firmly  up- 
ward. 

Burns  and  Scalds — Wet  cotton  in  mixed  linseed 
oil  and  lime  water  and  apply  at  once.  Keep  the 
cotton  dampened  with  same,  A  simple  remedy  is 
to  take  equal  parts  of  flour  and  soda,  mix  and 
thoroughly  wet.  Change  when  necessary. 

To  Stop  Slight  Hemorrhages — Apply  a,  hand- 
ful of  flour,  or  bind  brown  paper  over  the  cut. 
When  an  artery  is  cut  the  blood  spurts  out  in  jerks. 
Place  a  tight  bandage  above  the  cut.  When  a  vein 
is  cut  the  blood  flows  in  a  steady  stream  and  the 


For  Servants,  Use  THE  RECORD'S  Help  Wanted  Page. 


g 

MEDICAL.  183 

bandage  must  be  placed  below  the  cut.  For  com- 
mon flesh  wounds,  take  1/2  CUP  fresh  milk  and  2  tea- 
spoons vinegar  and  place  over  the  fire  until  it 
curdles.  Drain  and  place  on  the  cut.  Change  often 
if  necessary.  Apply  warm. 

Cholera  Morbus — One  ouce  each  of  gum  cam- 
phor, gum  myrrh,  asafoetida,  opium  and  cayenne. 
One  quart  best  brandy.  Make  y±  this  recipe,  Dose : 
One  teaspoonful  every  15  minutes  in  2  tablespoon- 
fuls  of  water.  Dose  for  diarrhea:  The  same  once 
in  24  hours. 

Cough  Kemedy — Simmer  1  quart  boiling  water 
and  1  large  cup  dried  hops  for  2  hours.  Strain; 
add  juice  of  3  lemons,  1  pound  loaf  sugar  and  1% 
ounces  gum  arabic.  Cook  down  to  1  pint.  Dose: 
One  tablespoonful  when  there  is  an  inclination  to 
cough. 

To  Kemove  Cinders  From  the  Eye — Place  1  or  2 
grains  of  flaxseed  in  the  eye,  thus  forming  a  glut- 
inous matter  to  which  any  foreign  substance  will 
adhere.  It  can  be  easily  washed  out. 

Mosquito  or  Flea  Bites — These  are  rendered 
easily  painless  by  rubbing  the  afflicted  parts  with 
a  piece  of  soap  moistened  sufficiently  to  produce 
a  lather  and  allowing  it  to  dry. 

Hair  Tonic — Five  cents  worth  bitter  apple,  10 
cents  worth  sage,  1  tablespoon  sulphur,  1  quart 
water.  Boil  a  long  time.  Strain  and  bottle  for  use. 

Fainting — Place  the  person  in  recumbent  posi- 
tion with  head  lower  than  body.  Loosen  all  cloth- 
and  apply  cold  water  to  the  face. 

Cure  for  Bee  Sting — Apply  baking  soda  slightly 
dampened  with  water,  or  mix  earth  with  water 
until  it  forms  a  paste. 

Sunstroke — Wrap  a  cold  wet  cloth  around  the 
head.  Spread  salt  thickly  over  another  wet  cloth 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


184 


MEDICAL. 


and  apply  to  back  of  neck.  Apply  dry  salt  behind 
the  ears.  Put  mustard  plasters  under  the  knees 
and  on  the  soles  of  the  feet. 

Insomnia — Wet  one  end  of  a  linen  towel  in  cold 
water  and  apply  to  back  of  neck.  Fold  the  dry  end 
around  the  neck  and  over  wet  part.  It  soothes  and 
quiets  the  nerves, 

To  Hasten  or  Abort  a  Boil — Bind  a  piece  of 
bacon  or  salt  pork  on  the  affected  part. 

Colds  or  Hoarseness — Wring  a  flannel  out  of 
boiling  water,  sprinkle  with  turpentine  and  apply 
to  chest.  Repeat  when  flannel  gets  cold.  Cover 
with  dry  flannel  to  prevent  frequent  repetition. 
Add  the  juice  of  1  lemon  to  the  beaten  white  of  1 
egg ;  also  sugar.  Dose :  One  teaspoonful. 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper/ 


Hints  for  the  Housewife 


A  piece  of  pointed  whalebone  or  fine  pine  wood 
is  nice  to  clean  out  corners. 

An  easy  way  to  wash  windows.  Use  two  wash- 
cloths and  a  large  one  free  from  lint  for  drying. 
Wet  one  of  the  cloths  with  soap  and  water. 
Rub  this  over  the  window  to  moisten  the  dirt. 
Dampen  the  second  cloth  and  pour  on  it  a  little  coal 
oil.  Go  over  the  window  with  this.  Then  polish 
briskly  with  the  dry  cloth.  Do  not  have  either 
cloth  so  wet  that  it  will  drip. 

To  prevent  odor  while  cooking  cabbage  or  onions, 
set  a  cup  of  vinegar  on  stove  and  let  it  boil. 

Glass  bottles  can  be  cut  off  below  the  neck  and 
used  for  jelly  glasses.  Tie  a  cord  around  the  bot- 
tle at  the  desired  place,  wet  cord  with  turpentine 
or  coal  oil  and  set  on  fire.  Try  it. 

An  oyster  shell  placed  in  the  tea-kettle  will  at- 
tract the  stony  particles  to  itself,  thus  preventing 
the  formation  of  a  crust  on  inside  of  kettle. 

When  your  kerosene  lamps  give  a  bad  light,  and 
smoke,  or  smell,  boil  the  burners  half  an  hour  with 
a  tablespoonful  of  soda  in  the  water.  Never  fill 
your  lamps  to  the  brim,  as  the  oil  rises  and  causes  a 
disagreeable  odor. 

Use  Spanish  bark  for  washing  wool  goods.  Shake 
goods  thoroughly  and  iron  when  partially  dry. 

Lard  or  drippings  are  clarified  by  frying  slices 
of  raw  potato  in  them.  Strain  through  a  cloth. 

Water  should  just  begin  to  boil  when  used  for 
cooking.  Otherwise  it  is  insipid. 

When  crackers  become  soft  place  them  in  a  hot 
oven  a  few  moments  to  freshen  them. 

If  a  pinch  of  soda  be  put  into  an  omelette  it  will 
retain  its  shape  when  put  upon  the  table. 

Instead  of  opening  the  door  if  the  oven  be  too 
hot,  place  a  small  dish  of  cold  water  in  the  oven. 


If  it  isn't  "Sperry's  Flour"  it  isn't  the  Best  Flour. 


186 


HINTS  FOR  THE  HOUSEWIFE. 


Soap  rubbed  on  the  hinges  of  a  door  will  prevent 
creaking. 

A  tablespoon  of  milk  put  into  the  water  in  which 
old  potatoes  are  cooked  will  prevent  their  turning 
a  dark  color. 

After  a  stove  has  been  thoroughly  polished  rub 
it  every  morning  with  an  old  paper  and  it  will  look 
well  for  a  long  time. 

Make  starch  with  soapy  water  and  the  irons  will 
not  stick  and  the  linen  will  have  a  better  gloss. 

Use  hard  soap  for  closing  mouse  holes. 


Leaders  of  Their  Class 


AYENOE  HILLC 


ASK  YOUR   GROCER 


THE  DAILY  RECORD'S  Circulation   IS  the   Largest. 


«= 


MISCELLANEOUS 


TABLE   OF   WEIGHTS   AND   MEASURES 

1  quart  of  flour 1  pound 

1  pint   of  liquor 1  pound 

1  pint  chopped  meat  (packed) 1  pound 

2  coffee   cups   butter 1  pound 

2  cups  granulated  sugar 1  pound 

2  heaping  cups  powdered  sugar 1  pound 

4  teaspoonf uls 1  tablespoonful 

8  teaspoonf  uls  or  2  tablespoonfuls 1  ounce 

The  ordinary  measuring  cup  holds y2  pint 

JAPANESE    CLEANING    CREAM. 

Shave  3  ounces  white  Castile  soap  very  fine.  Boil 
in  1  quart  soft  water  until  dissolved,  then  add  3 
quarts  more  of  water.  Cool  and  add  3  ounces  each 
of  ammonia,  ether  and  alcohol  and  2  ounces  gly- 
cerine. Shake  well  together  and  it  is  ready  for  use. 
Excellent  for  removing  grease  spots  from  clothes, 
carpets,  etc. 

CHLOROFORM    FOR    CLEANING. 

Chloroform  will  remove  grease  spots  from  wool. 

WASHING    FLUID. 

One  ten-cent  can  Gillet's  lye,  10  cents  worth  pure 
ammonia,  5  cents  worth  Salts  of  Tartar.  Dissolve 
the  lye  in  a  small  quantity  of  cold  water.  Add  4 
quarts  boiling  water.  Cover  tightly  and  let  it  stand 
until  cold.  Then  add  ammonia  and  Salts  of  Tar- 
tar. Bottle  and  cork  tightly.  Soak  the  clothes  over 
night.  Wring  out  and  place  in  boiler.  Cover  with 
water  and  add  %  CUP  °f  fluid  and  plenty  of  soap. 
Boil  well.  Rub  out  of  suds,  rinse  and  blue. 

TO   WASH  FLANNELS   WITHOUT   SHRINKING. 

Make  a  warm  suds  of  borax  soap  and  water.  Rub 
with  the  hands.  Avoid  using  rub-board  as  much 


ESTABLISHED    1849  TELEPHONE  1 

PURE  FOODS 

Help  to  Keep  Us  Well 

PURE  DRUGS 

Make  Us  Well  When  We  Are  Sick 


"OUR    MOTTO" 

Any  article  which  we  sell  that  does  not  prove  exactly 
as  represented,  will  be  bought  back  at  full  retail  price. 
This  insures  you  a  square  deal.  We  keep  everything 
in  the  drug  line. 

PRICES  RIGHT  GOODS  RIGHT 

Kodaks,  Supplies  and  Finishing  Work 


THE  HOLDEN  DRUG  CO. 

Corner  Main  and  El  Dorado  Streets  STOCKTON,  CAL. 

Good  Paste  in  Cooking  is  a   good  thing  but 
not  in 

DIAMONDS 

Everything  GOOD  in  JEWELRY    at  this 

store 

FRIEDBERQER'S 

IMMACULATE    LINEN 

Is  the  mark  of  the  gentlemen.  We  keep  your  linen  as 
it  should  be.  We  do  the  work  quickly  and  as  well  as 
modern  machinery,  pure  soap  and  water  and  workmen 
can  do  it. 


1235  E.  Lindsay  Street. 


ThflTh!f  if°T?ue.rthest-  Use  only  "Sperry's  Best  Family  Flour' 


MISCELLANEOUS.  189 


as  possible.  Kinse  in  warm  water  in  which  a  little 
soap  is  used.  Do  not  use  hot  or  cold  water.  Do 
not  wring,  but  squeeze  lengthwise  through  the 
hands. 

FURNITURE    POLISH. 

One  cup  vinegar,  1  cup  turpentine,  1  cup  alcohol, 
1  cup  sweet  oil.  Shake  well  and  apply  with  a  soft 
brush. 

TO    CLEAN    WOODWORK. 

Put  a  few  drops  of  coal  oil  into  warm  water  and 
use  a  soft  cloth. 

TO  REMOVE  MILDEW. 

Soak  the  spots  in  sour  milk  mixed  with  salt  and 
lay  article  in  the  sun.  Repeat  until  stains  are  re- 
moved. 

TO  REMOVE  IRON   RUST. 

Kub  the  spots  with  lemon  juice  mixed  with  salt. 

HARD    SOAP. 

Melt  6  pounds  clarified  grease;  add  1  heaping 
tablespoon  ammonia  and  10  cents  worth  lye  or  pot- 
ash. Stir  10  minutes  and  place  in  moulds. 

TO  CLEAN  ZINC. 

Rub  it  with  a  cotton  cloth  dipped  in  coal  oil,  and 
polish  with  a  dry  cloth. 

TO  REMOVE   SEALING   WAX  FROM  FRUIT   CANS. 

Rub  the  ware  briskly  with  a  damp  cloth  dipped 
into  baking  soda. 

TO  CLEAN  TIN  OR  GRANITE  WARE. 

Pour  boiling  water  over  them  or  use  hot  stove  lid. 

TO   DRAW   THREADS   FOR  HEMSTITCHING. 

Brush  the  linen  over  with  a  good  lather  made  of 
soap  and  water.  Pull  the  threads  after  the  linen 
is  dry. 


THE  DAILY  RECORD  Is  a  Staunch  "Woman's  Paper." 


*??&  ^Is^Piour7       Use  onlJ  "Sperry's  Best  Family." 


GC 

d 
+-> 
O 

O 


O) 


CO 

O 

^ 
CO 


w 


190 


MISCELLANEOUS. 


TO    BLANCH    ALMONDS. 

Pour  boiling  water  over  them  and  boil  a  moment. 
Drain  and  toss  them  into  cold  water.  The  skins 
will  then  slip  off  easily.  Brown  in  the  oven  and 
moisten  with  butter. 

TO    REMOVE    INK    STAINS. 

Soak  the  goods  in  milk  until  the  spots  disappear, 
or  dip  the  spots  into  melted  tallow  and  in  washing 
out  the  tallow  the  ink  will  come  with  it. 


This  Cook  Book  Was  Printed  by  THE  RECORD. 


^j>  <rr 


i 


LX**4  ^ 


1!2dkx    i; 

**-*^A      I  <>^A  4T-<3V 


"Sperry's  Best  Family  Flour."     Pure,  8weet,  Clear. 


W 


THE  RECORD  Is  the  Paper  for  Your  Children. 


Use  only  "Sperry's  Best  Family." 


Everyone  Is  Beading  THE  RECORD— Why? 


o°°,?e  'Sj.fSSK.       Use  on'y  "Sperry's  Best  Family." 


Musical,  Literary  Programs  Printed  by  THE  RECORD. 


f 


